Lemon Raspberry Muffins

  • Yield 12 to 16 pieces

These light, fruit-filled muffins are great for breakfast or dessert.


2 cups all-purpose flour
2/3 cup sugar
1 tablespoon baking powder
1 cup skim milk
1/3 cup canola oil
1 teaspoon lemon extract
1 large egg
2 large egg whites
1 1/2 cups fresh or frozen raspberries (if frozen, no syrup)
1 teaspoon grated lemon rind


  1. Preheat oven to 425F.
  2. Mix flour, sugar and baking powder, mixing well.
  3. Combine milk, oil, lemon extract, egg and egg whites, until well blended. Combine with dry ingredients then fold in raspberries and lemon rind.
  4. Line muffin pan with paper liners and fill each cup 3/4 full.
  5. Bake 18-23 minutes. Let muffins rest 5 minutes before removing from pan.




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