lite sunny lemon-raspberry muffins
(2)
This zingy and sweet muffin is the perfect way to start the day! I bake these with my daughters. The raspberry drizzle was my 17-year-old's idea.
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Blue Ribbon Recipe
If you love lemon and raspberry, these muffins are for you. This is a bran muffin with lighter ingredients and big flavors. The muffin is moist and dense like a bran muffin but has pops of lemon and raspberry. The glaze takes these over the top. Great for morning coffee or added to a brunch buffet.
— The Test Kitchen
@kitchencrew
(2)
yield
12 serving(s)
prep time
15 Min
cook time
35 Min
method
Bake
Ingredients For lite sunny lemon-raspberry muffins
- FOR MUFFIN:
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1/4 cfat-free egg product
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1 1/2 call-purpose flour
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1 1/2 cwhole grain Total cereal, slightly crushed
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1/3 csugar
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1/4 cskim milk
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1/4 ccanola oil
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1 Tbspgrated lemon peel
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2 tspbaking powder
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1/2 tspbaking soda
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1/2 tspsalt
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6 ozfat-free lemon yogurt
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1/2 cfresh or frozen (partially thawed) raspberries
- FOR ICING DRIZZLE:
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1 cconfectioners' sugar
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skim milk, to consistency
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1 - 2 Tbspseedless red raspberry jam
How To Make lite sunny lemon-raspberry muffins
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1Heat oven to 400 degrees F. Line 12 regular-size muffin cups with paper baking cups.
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2In a bowl, whisk together the egg product, lemon zest, oil, yogurt, and sugar.
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3Blend in the flour, baking powder, baking soda, salt, and crushed Total cereal.
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4Gently fold in raspberries.
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5Divide batter among muffin cups.
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6Bake for 15 to 20 minutes or until golden brown.
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7Immediately remove from pan. Cool completely.
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8Mix the icing ingredients.
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9Drizzle the icing over the tops of the muffins. You can leave the jam out of the icing if you'd prefer. We have also added a pinch of lemon to the icing to make it different.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Lite Sunny Lemon-Raspberry Muffins:
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