Sunny Lemon Raspberry Muffins Recipes
LITE SUNNY LEMON-RASPBERRY MUFFINS
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
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!
SUNNY LEMON-RASPBERRY MUFFINS
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
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
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