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!


Featured Pinch Tips Video

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)

Directions Step-By-Step

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!

About this Recipe

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