Lite Sunny Lemon Raspberry Muffins Recipes
SUNNY LEMON-RASPBERRY MUFFINS
Betty Crocker Win at Weight Loss Cookbook shares a recipe! Fat-free ingredients and whole-grain cereal stir up a healthier-focused muffin.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 10
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Line 10 regular-size muffin cups with paper baking cups.
- In large bowl, beat egg slightly. Stir in remaining ingredients except raspberries just until moistened; gently stir in raspberries. Divide batter evenly among muffin cups.
- Bake 15 to 20 minutes or until golden brown. Immediately remove from pan.
Nutrition Facts : Fat 1, ServingSize 1 Muffin, TransFat 0 g
LITE SUNNY LEMON-RASPBERRY MUFFINS
If you love lemon and raspberry, these are for you. This is actually a bran muffin with lighter ingredients and big flavors. The muffin is moist and dense like a bran muffin but pops of lemon and raspberry. The glaze takes these over the top. Great for morning coffee or added to a brunch buffet. So yummy!
Provided by Brenda Andrews
Categories Muffins
Time 50m
Number Of Ingredients 17
Steps:
- 1. Heat oven to 400 degrees. Line 12 regular size muffin cups with paper baking cups.
- 2. In large bowl, beat egg slightly. Stir in remaining ingredients except raspberries just until moistened. Gently stir in raspberries. Divide batter among muffin cups.
- 3. Bake 15 to 20 minutes or until golden brown. Immediately remove from pan. Cool completely.
- 4. Mix the icing ingredients; drizzle and enjoy. You may leave the jam out. We have also added a pinch of lemon to the icing to make it different!
LEMON RASPBERRY MUFFINS
Delicious fluffy and moist Raspberry Muffins made with fresh or frozen raspberries, a hint of lemon, and a simple glaze on top.
Provided by Lauren Allen
Categories Breakfast
Time 30m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F. Add eggs, oil, and zest from the lemon to a mixing bowl. Measure milk in a liquid measuring cup and squeeze the juice from the lemon into it. Set aside for 1 minute, then add to the bowl with the other ingredients and mix to combine.
- In a separate large bowl combine dry ingredients: flour, sugar, baking powder, and salt in a large bowl. Stir the wet ingredients into the flour mixture, being careful not to over-mix the batter.
- Fold in the raspberries.
- Line a muffin tin with liners, or grease with non-stick cooking spray. Fill muffin cups 3/4 full. Bake at 400 degrees F for 16-20 minutes or until a toothpick inserted in the center comes out with few crumbs.
Nutrition Facts : ServingSize 15 g, Calories 205 kcal, Carbohydrate 29 g, Protein 3 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 26 mg, Sodium 96 mg, Fiber 1 g, Sugar 15 g, TransFat 1 g
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23 HEALTHY GLUTEN-FREE MUFFINS - INSANELY GOOD
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- Gluten-Free Blueberry Muffins. If you’ve ever baked with gluten-free flour blends in the past, you’ll know that they can be quite different and will change how a dish comes out if you use the wrong one.
- Gluten-Free Cinnamon Muffins. These are like little coffee cake muffins, complete with a yummy, spice crumble topping. Start by mixing gluten-free flour with brown sugar, baking powder, baking soda, cinnamon, and salt until it’s all evenly distributed.
- Moist Gluten-Free Banana Muffins. Gluten-free flour usually needs a bit more moisture in the mix because it’s more absorbent. That’s why so many recipes include added milk.
- Cinnamon Roll Muffins. As mentioned above, gluten-free flour is much more absorbent. So, when measuring for any recipe, always use the ‘spoon and level’ method.
- Chunky Gluten-Free Apple Muffins. We’re firmly in apple picking season, and my house is loaded with all kinds of yummy varieties. Of course, there are only so many apple pies a gal can make.
- Gluten-Free Lemon Poppy Seed Muffins. Poppy seeds are a great source of protein and dietary fiber, not to mention vitamins and minerals like calcium and magnesium.
- Gluten-Free Sweet Potato Muffins. Remember what I said about using bananas to add moisture to your gluten-free muffins? The same goes for pumpkin and sweet potato.
- Almond Flour Pumpkin Muffins. So far, all of the recipes on this list of gluten-free muffins have used various gluten-free flours. This recipe is a bit different and calls for blanched almond flour instead.
- Bakery-Style Gluten-Free Carrot Muffins. I have to admit that as much as I love carrot cake (and I really do!) , I mostly just crave the cream cheese frosting.
- Gluten Free Cranberry Muffins. What better way to start your next Thanksgiving than with a batch of tart cranberry muffins? They would even work during dinner, in place of more time-consuming bread rolls.
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- Make the crumb topping by stirring together flour, sugar, and lemon zest. Add melted butter and stir to combine.
- Whisk together flour, sugar, baking powder, baking soda, and salt. In a larger bowl mix eggs, greek yogurt, and vanilla. Add dry ingredients to wet ingredients and mix until incorporated (don't overmix).
- Fill muffin liners 3/4 full with batter. Top with raspberries (about 4-5 raspberries each to cover the batter) and then distribute streusel topping over the raspberries.
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