Raspberry Lemon Muffins Recipe

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Most Helpful Positive Review

Sep 11, 2003

These muffins are pretty tasty and guiltless. If you have raspberry or lemon yogurt on hand I strongly suggest you use it! I didn't have any yogurt to use so I replaced it with sour cream and had to add a bit of milk because it was a tad too thick. I used 1 whole egg in place of the 2 egg whites. I filled my muffin tins half full and topped each one off with a sugar crumb topping that follows: Mix 1 cup sugar, 2/3 cup flour, 2 tsp cinnamon and enough softened butter to form a crumbly mixture... about 5 TBLS. Bake as directed. Yummy!!

—JOSIE

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Most Helpful Critical Review

Apr 06, 2011

I'm sorry but these are sooooo thick and dense, I should have known to add something else when I saw the dough. It was like eating a a big ball of dough, bummer I think I'll have to throw them away :(

—TML0701

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374 Ratings

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May 10, 2003

First, I must say that I didn't follow this recipe exactly. I know that my rating it at 5 stars will frustrate some, but I truly think that the base recipe is great. I live in a very rural area with limited grocery selections. (When I get out of town, I hit the super markets like other hit the mall.) My local grocery did not have lemon yogurt, or rasberries. They did have blueberry yogurt and frozen blueberries. I made these 2 substitutions, but followed the rest of the recipe exactly. The muffins were awesome. I loved the lemon/blueberry flavor. I can't wait to try it with rasberries.

—sbsbea

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Jun 14, 2003

I make these muffins all the time! The first time I made them I followed the recipe but I wanted more flavor so now I use 3 tbsps of lemon juice instead of 1 tbsp and increase the fruit by about a 1/2 cup. I love them and they taste great the next day too.

—JANATURNER

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Jul 23, 2003

Oh Wow! Absolutely sensational! I didn't notice that the description said not to use yogurt with fruit on the bottom, but that's exactly what I used. (Raspberry) They came out really great nonetheless. I added extra berries to the batter and topped the muffins with a crumb topping. Thanks for sharing Kathy!

—LINDA MCLEAN

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Jun 01, 2003

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

—EVELLINGSON

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Apr 18, 2003

Yum! Yum! Yum! I made these for my parents who are SUPPOSED to eat healthy foods but most of the time don't and they loved them! Not one of us would've guessed these were low in fat. I love pastries for breakfast but don't eat them because of the fat/sugar content. These are a great way to feel like I can still have my morning sweet treat.

—Betty Baker

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May 05, 2003

This recipe is so great, I can't believe it is low fat! I made mini muffins & they took about 10 to 12 minutes to bake. I definitely recommend this one!

—TRICKYGAL

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Nutrition

Calories
175 kcal
9%

Carbohydrates
33 g
11%

Cholesterol
< 1 mg
< 1%

Fat
3.8 g
6%

Fiber
1.4 g
5%

Protein
2.9 g
6%

Sodium
125 mg
5%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Raspberry Lemon Muffins

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 175
Calories from Fat: 34

% Daily Value *
Total Fat 3.8g 6 %
Saturated Fat 0.7g 3 %
Cholesterol < 1mg < 1 %
Sodium 125mg 5 %
Potassium 76mg 2 %
Total Carbohydrates 33g 11 %
Dietary Fiber 1.4g 5 %
Protein 2.9g 6 %
** Sugars 19.9g
Vitamin A < 1 %
Vitamin C 7 %
Calcium 7 %
Iron 9 %
** Thiamin 13 %
Niacin 11 %
Vitamin B6 1 %
Magnesium 3 %
Folate 20 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.