lite sunny lemon-raspberry muffins

Name: Lite Sunny Lemon-Raspberry Muffins
Prep time: 15 min
Cook time: 35 min
Yield: 12
Cuisine: American
Ingredients: ## FOR MUFFIN:; 1/4 cup(s) fat-free egg product; 1 1/2 cup(s) all-purpose flour; 1 1/2 cup(s) whole grain Total cereal, slightly crushed; 1/3 cup(s) sugar; 1/4 cup(s) skim milk; 1/4 cup(s) canola oil; 1 tablespoon(s) grated lemon peel; 2 teaspoon(s) baking powder; 1/2 teaspoon(s) baking soda; 1/2 teaspoon(s) salt; 6 ounce(s) fat-free lemon yogurt; 1/2 cup(s) fresh or frozen (partially thawed) raspberries; ## FOR ICING DRIZZLE:; 1 cup(s) confectioners' sugar; - skim milk, to consistency; 1 - 2 tablespoon(s) seedless red raspberry jam

(2 RATINGS)

1.46K Pinches 16 Photos

Brenda Andrews

Bakersfield, CA

Updated on Jan 17, 2025

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-old's idea.

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A plate of Lite Sunny Lemon-Raspberry Muffins.

Blue Ribbon Recipe

If you love lemon and raspberry, these muffins are for you. This is a bran muffin with lighter ingredients and big flavors. The muffin is moist and dense like a bran muffin but has pops of lemon and raspberry. The glaze takes these over the top. Great for morning coffee or added to a brunch buffet.

— The Test Kitchen

prep time 15 Min

cook time 35 Min

method Bake

yield 12 serving(s)

Ingredients

FOR MUFFIN:
1/4 cup fat-free egg product
1 1/2 cups all-purpose flour
1 1/2 cups whole grain Total cereal, slightly crushed
1/3 cup sugar
1/4 cup skim milk
1/4 cup canola oil
1 tablespoon grated lemon peel
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 ounces fat-free lemon yogurt
1/2 cup fresh or frozen (partially thawed) raspberries
FOR ICING DRIZZLE:
1 cup confectioners' sugar
- skim milk, to consistency
1 - 2 tablespoons seedless red raspberry jam

How To Make lite sunny lemon-raspberry muffins

Step 1

Heat oven to 400 degrees F. Line 12 regular-size muffin cups with paper baking cups.

Step 2

In a bowl, whisk together the egg product, lemon zest, oil, yogurt, and sugar.
Step 3

Blend in the flour, baking powder, baking soda, salt, and crushed Total cereal.
Step 4

Gently fold in raspberries.
Step 5

Divide batter among muffin cups.
Step 6

Bake for 15 to 20 minutes or until golden brown.
Step 7

Immediately remove from pan. Cool completely.
Step 8

Mix the icing ingredients.
Step 9

Drizzle the icing over the tops of the muffins. You can leave the jam out of the icing if you'd prefer. We have also added a pinch of lemon to the icing to make it different.
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