Lite Sunny Lemon-Raspberry Muffins

Brenda Andrews

By
@mrsbumblebee

This zingy and sweet muffin is the perfect way to start the day! I bake these with my daughters the raspberry drizzle was my 17-year-olds idea!

Rating:
★★★★★ 2 votes
Comments:
Serves:
12
Prep:
15 Min
Cook:
35 Min
Method:
Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
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!

Ingredients

FOR MUFFIN:

1/4 c
fat-free egg product
1 1/2 c
all-purpose flour
1 1/2 c
whole grain Total cereal, slightly crushed
1/3 c
sugar
1/4 c
skim milk
1/4 c
canola oil
1 Tbsp
grated lemon peel
2 tsp
baking powder
1/2 tsp
baking soda
1/2 tsp
salt
6 oz
fat-free lemon yogurt
1/2 c
fresh or frozen (partially thawed) raspberries

FOR ICING DRIZZLE:

1 c
confectioner's sugar
skim milk to consistency
1-2 Tbsp
red raspberry jam, seedless (amount to taste)

Step-By-Step

1Heat oven to 400 degrees. Line 12 regular size muffin cups with paper baking cups.
2In large bowl, beat egg slightly. Stir in remaining ingredients except raspberries just until moistened. Gently stir in raspberries. Divide batter among muffin cups.
3Bake 15 to 20 minutes or until golden brown. Immediately remove from pan. Cool completely.
4Mix 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!

About this Recipe

Course/Dish: Muffins
Main Ingredient: Fruit
Regional Style: American
Collection: Lovable Lemon
Other Tags: Quick & Easy, For Kids, Healthy