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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Lemon Raspberry Muffins

Source: dLife

Muffins with the perfect pair of raspberries and lemons.

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	190.8

Total Carbs	24.8 g

Dietary Fiber	3.7 g

Sugars	4.4 g

Total Fat	7.7 g

Saturated Fat	1.0 g

Unsaturated Fat	1.9 g

Potassium	144.4 mg

Protein	4.6 g

Sodium	26.7 mg

Dietary Exchanges 7.7 Fat, 0.1 Fruits, 0.1 Milk, 1.0 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.0
2 cup white whole wheat flour 0.3333
0.3333 cup SPLENDA® Sugar Blend for Baking 1.0
1 tbsp low sodium baking powder 1.0
1 cup whole milk 0.3333
0.3333 cup canola oil 1.0
1 tsp lemon extract 1.0
1 each eggs 2.0
2 each egg whites 1.5
1 1/2 cup fresh raspberries 1.0
1 tsp grated lemon rind 1.0
1 each cooking spray

Directions

Preheat the oven to 425°F.
Line muffin pan with papers or coat with nonstick cooking spray.
In large bowl, mix the flour, sugar, and baking powder. Combine well.
In a small bowl, mix the milk, oil, lemon extract, egg, and egg whites. Add to dry ingredients, stirring just until the ingredients are moistened.
Carefully fold in raspberries and lemon rind, and fill prepared tins 3/4 full with batter.
Bake for 15 to 20 minutes, or until golden brown. Let cool for 5 minutes. Remove from pan.