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Lemon Raspberry Muffins
Source: dLife

Muffins with the perfect pair of raspberries and lemons.

Prep Time: 15 minutes
Cook Time: 18 minutes
Difficulty: Intermediate

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
1 1/2 Fat , 1/2 Fruits , 1 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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2 cup  white whole wheat flour
0.3333 cup  SPLENDA® Sugar Blend for Baking
1 tbsp  low sodium baking powder
1 cup  whole milk
0.3333 cup  canola oil
1 tsp  lemon extract
1 each  eggs
2 each  egg whites
1 1/2 cup  fresh raspberries
1 tsp  grated lemon rind
1 each  cooking spray
  1. Preheat the oven to 425°F.
  2. Line muffin pan with papers or coat with nonstick cooking spray.
  3. In large bowl, mix the flour, sugar, and baking powder. Combine well.
  4. 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.
  5. Carefully fold in raspberries and lemon rind, and fill prepared tins 3/4 full with batter.
  6. Bake for 15 to 20 minutes, or until golden brown. Let cool for 5 minutes. Remove from pan.

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