lite sunny lemon-raspberry muffins

★★★★★ 2
mrsbumblebee avatar
By Brenda Andrews
from Bakersfield, CA

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 @kitchencrew
★★★★★ 2
serves 12
prep time 15 Min
cook time 35 Min
method Bake

Ingredients For lite sunny lemon-raspberry muffins

  • 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

  • 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!
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