Raspberrylemonmuffins Recipes
RASPBERRY LEMON MUFFINS
This is the perfect muffin - really yummy flavor yet not much sugar. I've used different fruits too - blueberries and raspberries are our absolute favorites, but strawberries, peaches, or cherries are good too - frozen or fresh. You can use any kind of yogurt without fruit on the bottom. Easily adaptable to what you have. Hope you enjoy!
Provided by Kathy
Categories Bread Quick Bread Recipes Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
- In a large bowl, mix together the yogurt, oil, lemon juice, egg whites, and, if using, lemon extract. In a separate bowl, stir together the flour, 3/4 cup sugar, baking powder, salt, and lemon zest. Add the wet ingredients to the dry, and mix until just blended. Gently stir in the frozen raspberries. Spoon batter evenly into the prepared muffin cups. Sprinkle remaining sugar over the tops for decoration, if desired.
- Bake for 15 to 17 minutes in the preheated oven, or until the top springs back when lightly touched. Cool muffins in the tin on a wire rack.
Nutrition Facts : Calories 175.2 calories, Carbohydrate 33 g, Cholesterol 0.6 mg, Fat 3.8 g, Fiber 1.4 g, Protein 2.9 g, SaturatedFat 0.7 g, Sodium 125.3 mg, Sugar 19.9 g
RASPBERRY LEMON MUFFINS
These are my all-time favorite muffins, and I have a hard time eating just one. With their pretty color ans tangy flavor, they're delectable. Serve them with brunch or as a tasty snack.
Provided by Taste of Home
Time 30m
Yield 18 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine flour, sugar, baking powder and salt. Combine the eggs, cream, oil and lemon extract; stir into dry ingredients just until moistened. Fold in raspberries. , Spoon into 18 greased or paper-lined muffin cups. Bake at 400° for 18 to 20 minutes or until golden brown.
Nutrition Facts : Calories 179 calories, Fat 8g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 146mg sodium, Carbohydrate 23g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
LEMON RASPBERRY MUFFINS
This is my adopted recipe Feb 2005. These are absolutely delicious!!!!I changed the recipe a bit, I used 1 1/2 teaspoon lemon extract as suggested. I used 1/2 cup of sour cream and 1/2 cup skim milk instead of the half and half. I used 2 cups raspberries and decreased the sugar to 3/4 cup
Provided by Dorel
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees F.
- Line 12 muffin cups with paper baking cups.
- Lightly spoon flour into measuring cup; level off.
- In large bowl, combine flour, sugar, baking powder and salt; mix well.
- In small bowl, combine half-and-half or sour cream and skim milk, oil, Lemon extract and eggs; blend well.
- Add to dry ingredients, stir until ingredients are just moistened.
- Carefully fold in raspberries.
- Fill prepared muffin cups 3/4ths full.
- Bake at 400 degrees F. 20 to 25 minutes or until golden brown.
- Cool 5 minutes, remove from pans.
- HIGH ALTITUDE:
- Above 3500 feet, decrease baking powder to 2 teaspoonful.
RASPBERRY LEMON MUFFINS
I have not tried this recipe yet. I keep forgetting to get the raspberries at the store. But I thought it sounded good enough to share.
Provided by MandyJ
Categories Quick Breads
Time 32m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Grease a 12 cup muffin tin, or line with paper liners.
- In a large bowl, mix together the yogurt, oil, lemon juice, egg whites, and, if using, lemon extract.
- In a separate bowl, stir together the flour, 3/4 cup sugar, baking powder, salt, and lemon zest.
- Add the wet ingredients to the dry, and mix until just blended.
- Gently stir in the frozen raspberries.
- Spoon batter evenly into the prepared muffin cups.
- Sprinkle remaining sugar over the tops for decoration, if desired.
- Bake for 15 to 17 minutes in the preheated oven, or until the top springs back when lightly touched.
- Cool muffins in the tin on a wire rack.
Nutrition Facts : Calories 166.6, Fat 3.9, SaturatedFat 0.7, Cholesterol 1.3, Sodium 123.3, Carbohydrate 30.7, Fiber 1.4, Sugar 17.6, Protein 2.7
RASPBERRY STREUSEL MUFFINS
With a touch of cinnamon, these muffins are great as a breakfast treat or a tasty dessert.
Provided by Food Network
Time 40m
Yield 1 dozen muffins
Number Of Ingredients 13
Steps:
- HEAT oven to 375 degrees F. Coat 12 muffin cups with no-stick cooking spray.
- COMBINE 1 3/4 cups flour, baking powder, salt and lemon peel in large bowl. Make a well in center of mixture. Stir together sweetened condensed milk, egg, melted butter and milk. Add to dry ingredients, stirring just until moistened. Fold in raspberries. Spoon batter into prepared pan, filling cups two-thirds full.
- COMBINE remaining 1/4 cup flour, sugar and cinnamon. Cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse crumbs. Sprinkle evenly over batter.
- BAKE 18 to 20 minutes or until golden brown. Remove from pans immediately.
- One cup frozen raspberries may be used instead of fresh. Thaw, rinse and drain. Pat dry with paper towels.
RASPBERRY LEMON MUFFINS
Make and share this Raspberry Lemon Muffins recipe from Food.com.
Provided by looneytunesfan
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Sift together all dry ingredients.
- Add wet ingredients until combined.
- Drop into muffin tins.
- Bake at 350 for 20 min until soft and gooey.
- Let cool.
Nutrition Facts : Calories 137, Fat 0.4, SaturatedFat 0.1, Cholesterol 0.4, Sodium 254.5, Carbohydrate 29.5, Fiber 2, Sugar 10.9, Protein 3.9
RASPBERRY MUFFINS
Steps:
- Combine flour and baking powder; set aside. In a large bowl, cream shortening and sugar. Add eggs; mix well. Combine milk and vanilla; add to creamed mixture alternately with flour mixture. Fold in the raspberries. Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with sugar. Bake at 375° for 20-25 minutes or until center of muffin springs back when lightly touched.
Nutrition Facts :
LEMON RASPBERRY MUFFINS
Lemon Raspberry Muffins Recipe from Festival Foods, a grocery store in Green Bay. This was featured on the local morning news.
Provided by LilPinkieJ
Categories Breads
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, mix eggs, buttermilk, oil and lemon juice and zest.
- Stir into flour mixture just until moistened. Fold in raspberries. Fill greased or paper-lined muffin cups two-thirds full.
- Bake at 350 degrees F for 15-20 minutes or until center of muffin springs back when lightly touched.
- For Glaze:: Mix powdered sugar and lemon juice. Add milk until smooth.
- Drizzle glaze on top of slightly cooled muffins.
Nutrition Facts : Calories 574.5, Fat 20.8, SaturatedFat 3.2, Cholesterol 64, Sodium 445, Carbohydrate 90.8, Fiber 2.5, Sugar 56.1, Protein 8.1
LEMON/RASPBERRY STREUSEL MUFFINS
Fresh from the oven, these attractive, delicious muffins make a great accompaniment to any breakfast or brunch. I usually double the recipe because they seem to disappear the minute I set them out. -Marie Herr, Berea, Ohio
Provided by Taste of Home
Time 35m
Yield about 1 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Combine eggs, yogurt, oil and lemon zest; mix well. Stir into dry ingredients just until moistened. Fold in raspberries. Fill greased or paper-lined muffin cups three-fourths full. For topping, combine sugar and flour. Cut in butter until mixture resembles coarse crumbs; sprinkle about 1 tablespoon over each muffin. Bake at 400° for 18-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.
Nutrition Facts : Calories 272 calories, Fat 12g fat (3g saturated fat), Cholesterol 41mg cholesterol, Sodium 258mg sodium, Carbohydrate 37g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.
RASPBERRY LEMON MUFFINS
Make and share this Raspberry Lemon Muffins recipe from Food.com.
Provided by KelBel
Categories Quick Breads
Time 25m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Combine first 4 ingredients.
- In separate bowl, combine next 4 ingredients.
- Combine the wet and dry ingredients together until moist.
- Fold in raspberries.
- Spoon into 12 muffin tins and sprinkle with sugar.
- Bake 16-20 minutes.
Nutrition Facts : Calories 150.5, Fat 4, SaturatedFat 0.7, Cholesterol 1.3, Sodium 74.9, Carbohydrate 26.5, Fiber 1.1, Sugar 13.5, Protein 2.7
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