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Raspberry Lemon Muffins

SUBMITTED BY: Kathy PHOTO BY: LESLEYfromWI

"This is the perfect muffin - really yummy flavor yet not much sugar. I've used different fruits too - blueberries and raspberries are our absolute favorites, but strawberries, peaches, or cherries are good too - frozen or fresh. You can use any kind of yogurt without fruit on the bottom. Easily adaptable to what you have. Hope you enjoy!"

RECIPE RATING:

Read Reviews (111)

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PREP TIME	15 Min
COOK TIME	15 Min
READY IN	30 Min
Original recipe yield 12 muffins

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1/2 cup plain yogurt
3 tablespoons vegetable oil
1 tablespoon lemon juice
2 egg whites
1/2 teaspoon lemon extract (optional)
1 1/2 cups all-purpose flour
3/4 cup white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon grated lemon zest
1 cup frozen raspberries
2 tablespoons white sugar for decoration (optional)

DIRECTIONS

Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
In a large bowl, mix together the yogurt, oil, lemon juice, egg whites, and, if using, lemon extract. In a separate bowl, stir together the flour, 3/4 cup sugar, baking powder, salt, and lemon zest. Add the wet ingredients to the dry, and mix until just blended. Gently stir in the frozen raspberries. Spoon batter evenly into the prepared muffin cups. Sprinkle remaining sugar over the tops for decoration, if desired.
Bake for 15 to 17 minutes in the preheated oven, or until the top springs back when lightly touched. Cool muffins in the tin on a wire rack.

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REVIEWS

Reviewed on Sep. 11, 2003 by JOSIE

These muffins are pretty tasty and guiltless. If you have raspberry or lemon yogurt on hand I... MORE

Reviewed on May 10, 2003 by sbsbea

First, I must say that I didn't follow this recipe exactly. I know that my rating it at 5... MORE

Reviewed on Jun. 1, 2003 by EVEDDER

Excellent muffins! I used one whole egg instead of the egg whites, and they turned out fine. MORE

Reviewed on May 5, 2003 by TRICKYGAL

This recipe is so great, I can't believe it is low fat! I made mini muffins & they took about... MORE

Reviewed on May 5, 2003 by GINNYG

Fabulous muffins! I had frozen mixed berries and used those...I also added about 1/4tsp of... MORE

Reviewed on Aug. 6, 2003 by KRICKYR

These muffins are divine! Lower in fat, but certainly not lacking in flavor. Delicious for... MORE

Reviewed on Jul. 23, 2003 by LINDA MCLEAN

Oh Wow! Absolutely sensational! I didn't notice that the description said not to use yogurt... MORE

Reviewed on Jun. 14, 2003 by JANATURNER

I make these muffins all the time! The first time I made them I followed the recipe but I... MORE

Reviewed on May 5, 2003 by FOXYCLEO29

Very yummy muffins. I checked the nutrition info before I made these and I can't believe there... MORE

Reviewed on Apr. 18, 2003 by Betty Baker

Yum! Yum! Yum! I made these for my parents who are SUPPOSED to eat healthy foods but most of... MORE

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