How to Make Lemon Raspberry Muffins.

These muffins are low sugar, high protein. I found using butter was a great bonus for more flavor. Enjoy!

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How to Make Lemon Raspberry Muffins. Recipe
10 Steps
Ingredients
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1
Ingredients need for Lemon Raspberry Muffins.

Ingredients need for Lemon Raspberry Muffins.

2
Preheat oven to 400°F. Coat 12 large (1/2-cup) muffin cups with cooking spray, or line with paper liners.

Preheat oven to 400°F. Coat 12 large (1/2-cup) muffin cups with cooking spray, or line with paper liners.

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3
Use a vegetable peeler to remove the zest from the lemon in long strips. Combine the zest and sugar in a food processor; pulse until the zest is very finely chopped into the sugar

Use a vegetable peeler to remove the zest from the lemon in long strips. Combine the zest and sugar in a food processor; pulse until the zest is very finely chopped into the sugar

4
Add yogurt, oil, egg, and vanilla. Pulse until blended.

Add yogurt, oil, egg, and vanilla. Pulse until blended.

5
Combine whole wheat flour, baking powder, baking soda, and salt in a large bowl. Add yogurt mixture, and fold until almost blended. Gently fold in raspberries. Divide the batter among the muffin cups.

Combine whole wheat flour, baking powder, baking soda, and salt in a large bowl. Add yogurt mixture, and fold until almost blended. Gently fold in raspberries. Divide the batter among the muffin cups.

6
Batter will be thick.

Batter will be thick.

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8
Finished batter about ready to head into the stove....

Finished batter about ready to head into the stove....

9
Next, bake the muffins until the edges and tops are golden, 18 to 25 minutes. Let cool in the pan for five minutes before turning out onto a wire rack.

Next, bake the muffins until the edges and tops are golden, 18 to 25 minutes. Let cool in the pan for five minutes before turning out onto a wire rack.

10
Serve warm! & Enjoy!

Serve warm! & Enjoy!

Ingredients

Salt 
Cups Canola Oil 
1 Cup plain nonfat Greek yogurt 
1 Teaspoon Baking soda 
1 1 lemon 
Cups Fresh Raspberries 
2 Cups White Whole wheat flour 
½ Cups Sugar 
1 Teaspoon Vanilla 
1 Egg 
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