lite sunny lemon-raspberry muffins

(2)
Blue Ribbon Recipe by
Brenda Andrews
Bakersfield, CA

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:
  • 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
    confectioners' sugar
  • skim milk, to consistency
  • 1 - 2 Tbsp
    seedless red raspberry jam

How To Make lite sunny lemon-raspberry muffins

  • Line a cupcake tin while the oven preheats.
    1
    Heat oven to 400 degrees F. Line 12 regular-size muffin cups with paper baking cups.
  • Whisk egg product, lemon zest, oil, yogurt, and sugar.
    2
    In a bowl, whisk together the egg product, lemon zest, oil, yogurt, and sugar.
  • Blend in flour, baking powder, baking soda, salt, and crushed cereal.
    3
    Blend in the flour, baking powder, baking soda, salt, and crushed Total cereal.
  • Fold in raspberries.
    4
    Gently fold in raspberries.
  • Divide batter amongst cupcake tins.
    5
    Divide batter among muffin cups.
  • Bake for 15 - 20 minutes.
    6
    Bake for 15 to 20 minutes or until golden brown.
  • Remove from pan and cool.
    7
    Immediately remove from pan. Cool completely.
  • Mix the icing ingredients.
    8
    Mix the icing ingredients.
  • Drizzle the icing on the muffins.
    9
    Drizzle 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.
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