Lemon Raspberry Muffins

  • Yield: 12 to 16 pieces


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


Nutritional Info *per serving

  • Calories 118
  • Fat 5g
  • Sodium 111mg
  • Carbohydrate 23g
  • Fiber 1g
  • Protein 3g