Best Sunny Lemon Raspberry Muffins Recipes

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SUNNY LEMON-RASPBERRY MUFFINS



Sunny Lemon-Raspberry Muffins image

Betty Crocker Win at Weight Loss Cookbook shares a recipe! Fat-free ingredients and whole-grain cereal stir up a healthier-focused muffin.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 10

Number Of Ingredients 12

1 egg or 1/4 cup fat-free egg product
1 1/2 cups Gold Medal™ all-purpose flour
1 1/2 cups Whole Grain Total® cereal, slightly crushed (1 cup)
1/3 cup sugar
1/4 cup fat-free (skim) milk
1/4 cup canola or soybean oil
1 tablespoon grated lemon peel
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 container (6 oz) Yoplait® original yogurt lemon burst
1/2 cup fresh or frozen (partially thawed) raspberries

Steps:

  • Heat oven to 400°F. Line 10 regular-size muffin cups with paper baking cups.
  • In large bowl, beat egg slightly. Stir in remaining ingredients except raspberries just until moistened; gently stir in raspberries. Divide batter evenly among muffin cups.
  • Bake 15 to 20 minutes or until golden brown. Immediately remove from pan.

Nutrition Facts : Fat 1, ServingSize 1 Muffin, TransFat 0 g

LITE SUNNY LEMON-RASPBERRY MUFFINS



Lite Sunny Lemon-Raspberry Muffins image

If you love lemon and raspberry, these are for you. This is actually a bran muffin with lighter ingredients and big flavors. The muffin is moist and dense like a bran muffin but pops of lemon and raspberry. The glaze takes these over the top. Great for morning coffee or added to a brunch buffet. So yummy!

Provided by Brenda Andrews

Categories     Muffins

Time 50m

Number Of Ingredients 17

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 confectioner's sugar
skim milk to consistency
1-2 Tbsp red raspberry jam, seedless (amount to taste)

Steps:

  • 1. Heat oven to 400 degrees. Line 12 regular size muffin cups with paper baking cups.
  • 2. In large bowl, beat egg slightly. Stir in remaining ingredients except raspberries just until moistened. Gently stir in raspberries. Divide batter among muffin cups.
  • 3. Bake 15 to 20 minutes or until golden brown. Immediately remove from pan. Cool completely.
  • 4. Mix the icing ingredients; drizzle and enjoy. You may leave the jam out. We have also added a pinch of lemon to the icing to make it different!

SUNNY LEMON-RASPBERRY MUFFINS



Sunny Lemon-Raspberry Muffins image

Betty Crocker Win at Weight Loss Cookbook shares a recipe! Fat-free ingredients and whole-grain cereal stir up a healthier-focused muffin.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 10

Number Of Ingredients 12

1 egg or 1/4 cup fat-free egg product
1 1/2 cups Gold Medal™ all-purpose flour
1 1/2 cups Whole Grain Total® cereal, slightly crushed (1 cup)
1/3 cup sugar
1/4 cup fat-free (skim) milk
1/4 cup canola or soybean oil
1 tablespoon grated lemon peel
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 container (6 oz) Yoplait® original yogurt lemon burst
1/2 cup fresh or frozen (partially thawed) raspberries

Steps:

  • Heat oven to 400°F. Line 10 regular-size muffin cups with paper baking cups.
  • In large bowl, beat egg slightly. Stir in remaining ingredients except raspberries just until moistened; gently stir in raspberries. Divide batter evenly among muffin cups.
  • Bake 15 to 20 minutes or until golden brown. Immediately remove from pan.

Nutrition Facts : Fat 1, ServingSize 1 Muffin, TransFat 0 g

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