Lite Sunny Lemon Raspberry Muffins Recipes

SUPER MOIST LEMON RASPBERRY MUFFINS

Super Moist Lemon Raspberry Muffins image

Super moist lemon raspberry muffins that taste like your favorite bakery-style treats! These muffins have a mild lemon flavor with lots of bright raspberries. It's like a raspberry lemonade muffin!

Provided by Little Spice Jar

Time 30m

Number Of Ingredients 11

Ingredients

2 and 1/4 cups all-purpose flour (or half whole wheat flour + half all purpose)
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/2 cup (liquid state)coconut oil (canola, vegetable or corn works too)
1 cup greek yogurt or light sour cream (I used 1/2 greek yogurt + 1/2 sour cream)
2 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon juice + zest of 1 lemon
1 and 1/2 cups (12 oz) fresh or frozen raspberries

Steps:

Place a rack near the center of the oven and preheat the oven to 375 degrees F. Spray a muffin pan with cooking spray and set aside.
In a large bowl, combine the flour, baking powder, baking soda, and salt. Whisk and set aside.
In a medium bowl, combine the sugar, oil, yogurt (or sour cream), eggs, vanilla extract, lemon juice, and lemon zest. Continue to whisk until the sugar dissolves. Pour the wet mixture into the dry mixture and fold until just combined. Do not overmix. Fold in the raspberries. Divide the muffin batter into the muffin pans and bake for 18 - 22 minutes or until a toothpick inserted into the muffin comes out clean with just a few crumbs. Let muffins cool in the pan for 10 minutes before removing to a cooling rack.*

SUNNY LEMON-RASPBERRY MUFFINS

Sunny Lemon-Raspberry Muffins image

Betty Crocker Win at Weight Loss Cookbook shares a recipe! Fat-free ingredients and whole-grain cereal stir up a healthier-focused muffin.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 35m

Yield 10

Number Of Ingredients 12

Ingredients

1 egg or 1/4 cup fat-free egg product
1 1/2 cups Gold Medal™ all-purpose flour
1 1/2 cups Whole Grain Total® cereal, slightly crushed (1 cup)
1/3 cup sugar
1/4 cup fat-free (skim) milk
1/4 cup canola or soybean oil
1 tablespoon grated lemon peel
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 container (6 oz) Yoplait® original yogurt lemon burst
1/2 cup fresh or frozen (partially thawed) raspberries

Steps:

Heat oven to 400°F. Line 10 regular-size muffin cups with paper baking cups.
In large bowl, beat egg slightly. Stir in remaining ingredients except raspberries just until moistened; gently stir in raspberries. Divide batter evenly among muffin cups.
Bake 15 to 20 minutes or until golden brown. Immediately remove from pan.

Nutrition Facts : Fat 1, ServingSize 1 Muffin, TransFat 0 g

LITE SUNNY LEMON-RASPBERRY MUFFINS

Lite Sunny Lemon-Raspberry Muffins image

If you love lemon and raspberry, these are for you. This is actually a bran muffin with lighter ingredients and big flavors. The muffin is moist and dense like a bran muffin but pops of lemon and raspberry. The glaze takes these over the top. Great for morning coffee or added to a brunch buffet. So yummy!

Provided by Brenda Andrews

Categories Muffins

Time 50m

Number Of Ingredients 17

Ingredients

FOR MUFFIN:
1/4 c fat-free egg product
1 1/2 c all-purpose flour
1 1/2 c whole grain Total cereal, slightly crushed
1/3 c sugar
1/4 c skim milk
1/4 c canola oil
1 Tbsp grated lemon peel
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
6 oz fat-free lemon yogurt
1/2 c fresh or frozen (partially thawed) raspberries
FOR ICING DRIZZLE:
1 c confectioner's sugar
skim milk to consistency
1-2 Tbsp red raspberry jam, seedless (amount to taste)

Steps:

1. Heat oven to 400 degrees. Line 12 regular size muffin cups with paper baking cups.
2. In large bowl, beat egg slightly. Stir in remaining ingredients except raspberries just until moistened. Gently stir in raspberries. Divide batter among muffin cups.
3. Bake 15 to 20 minutes or until golden brown. Immediately remove from pan. Cool completely.
4. Mix the icing ingredients; drizzle and enjoy. You may leave the jam out. We have also added a pinch of lemon to the icing to make it different!

LEMON/RASPBERRY STREUSEL MUFFINS

Lemon/Raspberry Streusel Muffins image

Fresh from the oven, these attractive, delicious muffins make a great accompaniment to any breakfast or brunch. I usually double the recipe because they seem to disappear the minute I set them out. -Marie Herr, Berea, Ohio

Provided by Taste of Home

Categories Breakfast Brunch

Time 35m

Yield about 1 dozen.

Number Of Ingredients 14

Ingredients

2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, room temperature, lightly beaten
1 cup lemon yogurt
1/2 cup vegetable oil
1 teaspoon grated lemon zest
1 cup fresh or frozen raspberries
TOPPING:
1/3 cup sugar
1/4 cup all-purpose flour
2 tablespoons butter or margarine

Steps:

In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Combine eggs, yogurt, oil and lemon zest; mix well. Stir into dry ingredients just until moistened. Fold in raspberries. Fill greased or paper-lined muffin cups three-fourths full. For topping, combine sugar and flour. Cut in butter until mixture resembles coarse crumbs; sprinkle about 1 tablespoon over each muffin. Bake at 400° for 18-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

Nutrition Facts : Calories 272 calories, Fat 12g fat (3g saturated fat), Cholesterol 41mg cholesterol, Sodium 258mg sodium, Carbohydrate 37g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.

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