Lite Sunny Lemon-Raspberry Muffins

5
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!

Blue Ribbon Recipe

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! The Test Kitchen


Rating:

★★★★★ 2 votes

Comments:
Serves:
12
Prep:
15 Min
Cook:
35 Min
Method:
Bake

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)

How to Make Lite Sunny Lemon-Raspberry Muffins

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!

Printable Recipe Card

About Lite Sunny Lemon-Raspberry Muffins

Course/Dish: Muffins
Main Ingredient: Fruit
Regional Style: American
Collection: Lovable Lemon



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