Lite Sunny Lemon-Raspberry Muffins

By Brenda Andrews
@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:

11 Comments

Serves:

Prep:

15 Min

Cook:

35 Min

Method:

Bake

Ingredients

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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
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

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!