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Lemon Raspberry Breakfast Muffins
Source: dLife

Breakfast muffins made with lemon peel, lemon yogurt and raspberries.

Prep Time: 15 minutes
Cook Time: 20 minutes
Difficulty: Easy

Nutrition Facts

Makes 10 servings
Amount Per Serving
Calories 187.1
Total Carbs 28.5 g
Dietary Fiber 1.1 g
Sugars 9.2 g
Total Fat 6.5 g
Saturated Fat 0.8 g
Unsaturated Fat 1.7 g
Potassium 146.9 mg
Protein 4.1 g
Sodium 241.5 mg
Dietary Exchanges
1 1/2 Fat , 1/2 Milk , 1/2 Other Carbs , 1 1/2 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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1 each  eggs
1 1/2 cup  white all purpose flour
1 1/2 cup  Cereal, Total, wheat
0.3333 cup  sugar
0 1/4 cup  fat free milk
0 1/4 cup  canola oil
1 tbsp  fresh lemon peel
2 tsp  low sodium baking powder
0 1/2 tsp  baking soda
0 1/2 tsp  salt
6 oz  Yogurt, lemon, lowfat
0 1/2 cup  Raspberries, fresh
  1. Heat oven to 400 degrees F. Place paper baking cups in baking tin to make 10 regular-size muffins.
  2. Slightly wisk the egg in a large bowl and mix in remaining ingredients, except raspberries. When moistened stir in raspberries. Divide batter into muffin cups.
  3. Bake 15-20 minutes.

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