Name: Lemon Raspberry Muffins
Prep time: 8 min
Cook time: 22 min
Total time: 30 min
Yield: 12, 12 muffins
Cuisine: american
Ingredients: 2 ¼ cups all purpose flour (or 50:50 whole wheat flour and all purpose flour); 2 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 cup sugar; ½ cup coconut oil (melted, or use canola, vegetable, corn oil); 1 cup greek yogurt or light sour cream (I used 1/2 greek yogurt + 1/2 sour cream); 2 large eggs; 1 teaspoon vanilla extract; 1 tablespoon lemon juice + zest of 1 lemon; 1 ½ cups raspberries ((approx. 8-10 oz) fresh or frozen)

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Lemon Raspberry Muffins

Nutrition Facts

Per serving · recipe makes 12 · 30m total

Servings

Calories

14% of a 2,000 cal day

276KCAL

Protein

6g12% DV

% DAILY VALUE

Total Fat10g

13%

Saturated7g

37%

Unsaturated3g

—

Total Carbs42g

15%

Fiber3g

11%

Total Sugars18g

—

incl. Added Sugars17g

33%

Starch21g

—

Sodium254mg

11%

% Daily Value is based on a 2,000 calorie day.

Tender muffins flavored with fresh lemon and studded with tart raspberries. Bakery-quality with a light crumb, perfect for breakfast or snacking.

Ingredients

12 SERVINGS

2¼ cupsall purpose flour — or 50:50 whole wheat flour and all purpose flour
2 tspbaking powder
½ tspbaking soda
½ tspsalt
1 cupsugar
½ cupcoconut oil — melted, or canola oil or vegetable oil or corn oil
1 cupgreek yogurt or light sour cream — I used 1/2 greek yogurt + 1/2 sour cream
2large eggs
1 tspvanilla extract
1 tbsplemon juice + zest of 1 lemon
1½ cupsraspberries — fresh or frozen, 8–10 oz

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

30m total

Read the method on Little Spice JarMarzia’s original page

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dessertamericanbaked goodvegetarian

Nutrition is estimated by Chive from the ingredients above, per serving.

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