You are here: Home » Recipes » Lemon Raspberry Muffins Lemon Raspberry Muffins Recipe by Relish Contributor Yield 12 to 16 pieces These light, fruit-filled muffins are great for breakfast or dessert. PrintEmail Ingredients 2 cups all-purpose flour2/3 cup sugar1 tablespoon baking powder1 cup skim milk1/3 cup canola oil1 teaspoon lemon extract1 large egg2 large egg whites1 1/2 cups fresh or frozen raspberries (if frozen, no syrup)1 teaspoon grated lemon rind Instructions Preheat oven to 425F. Mix flour, sugar and baking powder, mixing well. Combine milk, oil, lemon extract, egg and egg whites, until well blended. Combine with dry ingredients then fold in raspberries and lemon rind. Line muffin pan with paper liners and fill each cup 3/4 full. Bake 18-23 minutes. Let muffins rest 5 minutes before removing from pan.