Sunny Lemon Raspberry Muffins Recipes

SUNNY LEMON-RASPBERRY MUFFINS

Steps:

• Heat oven to 400°F. Line 10 regular-size muffin cups with paper baking cups.
• In large bowl, beat egg slightly. Stir in remaining ingredients except raspberries just until moistened; gently stir in raspberries. Divide batter evenly among muffin cups.
• Bake 15 to 20 minutes or until golden brown. Immediately remove from pan.

LEMON RASPBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees F. Add eggs, oil, and zest from the lemon to a mixing bowl. Measure milk in a liquid measuring cup and squeeze the juice from the lemon into it. Set aside for 1 minute, then add to the bowl with the other ingredients and mix to combine.
• In a separate large bowl combine dry ingredients: flour, sugar, baking powder, and salt in a large bowl. Stir the wet ingredients into the flour mixture, being careful not to over-mix the batter.
• Fold in the raspberries.
• Line a muffin tin with liners, or grease with non-stick cooking spray. Fill muffin cups 3/4 full. Bake at 400 degrees F for 16-20 minutes or until a toothpick inserted in the center comes out with few crumbs.

LITE SUNNY LEMON-RASPBERRY MUFFINS

Steps:

• 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!

LEMON RASPBERRY MUFFINS

Steps:

• In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, mix eggs, buttermilk, oil and lemon juice and zest.
• Stir into flour mixture just until moistened. Fold in raspberries. Fill greased or paper-lined muffin cups two-thirds full.
• Bake at 350 degrees F for 15-20 minutes or until center of muffin springs back when lightly touched.
• For Glaze:: Mix powdered sugar and lemon juice. Add milk until smooth.
• Drizzle glaze on top of slightly cooled muffins.

RASPBERRY LEMON MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
• In a large bowl, mix together the yogurt, oil, lemon juice, egg whites, and, if using, lemon extract. In a separate bowl, stir together the flour, 3/4 cup sugar, baking powder, salt, and lemon zest. Add the wet ingredients to the dry, and mix until just blended. Gently stir in the frozen raspberries. Spoon batter evenly into the prepared muffin cups. Sprinkle remaining sugar over the tops for decoration, if desired.
• Bake for 15 to 17 minutes in the preheated oven, or until the top springs back when lightly touched. Cool muffins in the tin on a wire rack.