Vegetarian

Lemon-Raspberry Muffins is for Breakfast.

Lemon-Raspberry Muffins takes several minutes to prepare.

Lemon-Raspberry Muffins takes several minutes to cook.

Lemon-Raspberry Muffins makes 12 servings.

The ingredients for Lemon-Raspberry Muffins are:

1 Tbsp lemon zest
1/2 cup splenda
1 cup skim milk
1/3 cup canola oil
1 large egg
1 tsp vanilla extract
1 cup whole wheat flour
1 cup all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 1/2 cups fresh or frozen (not thawed) raspberries

Here is how you make Lemon-Raspberry Muffins:

Preheat oven to 400?F. Coat 12 large (1/2-cup) muffin cups with cooking spray or line with paper liners.Combine the lemon zest and splenda in a food processor; pulse until the zest is very finely chopped into the sugar. Add milk, oil, egg and vanilla and pulse until blended.Combine whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Add the milk mixture and fold until almost blended. Gently fold in raspberries. Divide the batter among the muffin cups.Bake the muffins until the edges and tops are golden, 20 to 25 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm.Serving Size: 1 muffinNumber of Servings: 12Recipe submitted by SparkPeople user SLJGEMINI75.

The nutritional information for Lemon-Raspberry Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 142.4

• Total Fat: 6.7 g
• Cholesterol: 15.8 mg
• Sodium: 251.2 mg
• Total Carbs: 19.0 g
• Dietary Fiber: 2.7 g
• Protein: 3.7 g