Breakfast

Lemon Raspberry muffins is for Breakfast, Snack.

Lemon Raspberry muffins takes 10 minutes to prepare.

Lemon Raspberry muffins takes 20 minutes to cook.

Lemon Raspberry muffins makes 12 servings.

The ingredients for Lemon Raspberry muffins are:

1 Tbsp lemon juice
1 Tbsp Lemon zest
1 Cup lowfat vanilla yogurt
1/2 Cup sugar (could use a sugar substitute)
1/3 cup oil
1 large egg
1 1/2 tsp vanilla
1 Cup whole wheat flour
1 cup flour (could do the entire thing with whole wheat flour, but the white flour makes a moister muffin)
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 1/2 Cup raspberries

Here is how you make Lemon Raspberry muffins:

1. Preheat oven to 400. Spray a muffin tin liberally with non-stick cooking spray.2. Zest lemon and either using a food processor pulse together until slightly crumbly, or if like me you don't have one, just mix the zest and the sugar together. Add yogurt, oil, egg, and vanilla and pulse or mix together until fully incorporated.3. Combine whole wheat flour, flour, baking powder, baking soda, and salt, stirring until mostly mixed. Add the wet ingredients, fold until almost blended. Gently fold in the raspberries.****Note. When I first made this recipe I used muffin papers and it stuck to them, so I don't use them. Just spraying the muffin tin with cooking spray worked great.****Serving Size: 1 muffin eachNumber of Servings: 12Recipe submitted by SparkPeople user REOSHANA.

The nutritional information for Lemon Raspberry muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 184.1

• Total Fat: 6.8 g
• Cholesterol: 15.5 mg
• Sodium: 250.1 mg
• Total Carbs: 27.9 g
• Dietary Fiber: 2.6 g
• Protein: 3.7 g