SUNNY LEMON-RASPBERRY MUFFINS
Betty Crocker Win at Weight Loss Cookbook shares a recipe! Fat-free ingredients and whole-grain cereal stir up a healthier-focused muffin.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 10
Number Of Ingredients 12
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.
Nutrition Facts : Fat 1, ServingSize 1 Muffin, TransFat 0 g
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Usama Niaz
[email protected]These muffins are the perfect way to start my day! The lemon and raspberry flavors are so refreshing and the muffins are so moist and fluffy.
Malekai Morris
[email protected]These muffins were a bit too dense for my taste. I think I'll try a different recipe next time.
arely onofre
[email protected]I'm not a big fan of lemon desserts, but these muffins were surprisingly good. The lemon flavor was subtle and the raspberries added a nice tartness.
Akmal Mughal
[email protected]These muffins are a great way to use up leftover raspberries. I always have a few extra berries in the fridge and these muffins are the perfect way to use them up.
Al Fearn
[email protected]I made these muffins for a bake sale and they were a huge hit! Everyone loved the bright lemon flavor and the tart raspberries.
Md Ajad
[email protected]These muffins are amazing! I've never had anything like them before. The lemon and raspberry flavors are so unique and delicious.
Abenathi Khuzwayo
[email protected]These muffins were a bit too sweet for my taste. I think I'll reduce the amount of sugar next time.
kaushani devindiya
[email protected]I've made these muffins several times now and they're always perfect. The lemon and raspberry flavors are perfectly balanced and the muffins are so moist and fluffy.
Kamara Alhaji R
[email protected]These muffins are so easy to make and they're always a hit with my kids. I love that I can use fresh or frozen raspberries.
tahmina H
[email protected]These muffins were a bit too dry for my taste. I think I'll add some extra butter or oil next time.
Abdullah Eaheya
[email protected]Delicious muffins! The lemon and raspberry flavors complement each other perfectly. I made them for a brunch party and they were a big hit.
Catherine Norwood-Knutsson
[email protected]These muffins were just okay. They weren't as moist as I would have liked, and the lemon flavor was a bit too strong. I might try a different recipe next time.
parisa niajalily
[email protected]Not a fan of these muffins. The lemon flavor was overpowering and the raspberries were too tart. I think I'll stick to my old muffin recipe.
Md Sani
[email protected]These muffins were a hit with my family! They loved the tartness of the raspberries and the sweetness of the glaze. I'll definitely be adding this recipe to my regular rotation.
Luchano Lichi
[email protected]Easy to make and delicious! I used fresh raspberries and they were perfect. The muffins were moist and flavorful, and the lemon glaze was the perfect finishing touch.
Bradlee Tuttle
[email protected]These muffins are a delightful burst of sunshine! The combination of lemon and raspberries is perfect, and the muffins are so light and fluffy. I'll definitely be making these again!