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 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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Kayam Ali
[email protected]These muffins were a bit too tart for my taste, but I think that's just because I don't really like lemon. My husband loved them, though. He said they were the perfect balance of sweet and sour.
Khatibu Masudi
[email protected]I've made these muffins several times now and they're always a favorite. They're so moist and fluffy, and the lemon and raspberry flavors are perfect together. I always get compliments when I make these.
Rakin khan
[email protected]These muffins were a hit at my party! Everyone loved them. They were so easy to make and they turned out perfectly. I'll definitely be making these again.
Margarita flores
[email protected]These muffins were a bit too dense for my taste, but the flavor was good. I think I might try using a different recipe next time.
Mike Westberg
[email protected]I'm not a fan of muffins, but these were actually really good. The lemon flavor was really refreshing and the raspberries added a nice tartness. I'll definitely be making these again.
Jacob Fennell
[email protected]These muffins were super easy to make and they turned out great! I love the combination of lemon and raspberry. I'll definitely be making these again.
Shady Nyaz
[email protected]These muffins were a bit too sweet for my taste, but my kids loved them. They said they were the best muffins they've ever had. I'll probably make them again, but I'll reduce the amount of sugar next time.
Milly Rinah
[email protected]I made these muffins for my kids' school bake sale and they were a huge hit! They were gone in minutes. I'll definitely be making these again for their next bake sale.
Carolyne Kwamboka
[email protected]These muffins were amazing! The lemon and raspberry flavors were perfect together, and the muffins were so moist and fluffy. I'll definitely be making these again and again.
Olaide Adegbesote
[email protected]These muffins were a bit dry for my taste. I think I might try adding a little more butter or oil next time. The flavor was good, though. I especially liked the lemon glaze.
Omer Kart
[email protected]I've made these muffins several times now and they're always a hit. They're so easy to make and they always turn out perfectly. I love the bright lemon flavor and the pop of raspberries.
Lah KR
[email protected]These muffins were a bit too tart for my taste, but my husband loved them. He said they were the perfect balance of sweet and sour. I think I'll try adding a little more sugar next time I make them.
Dominic Amato
[email protected]I'm not a huge fan of lemon desserts, but these muffins were surprisingly delicious. The raspberry flavor really balanced out the lemon, and the muffins were perfectly moist. I'll definitely be making these again.
Jaam Kamran Unar
[email protected]I made these muffins for a brunch party and they were a hit! Everyone loved them. They were so easy to make, too. I'll definitely be adding this recipe to my regular rotation.
Dave Taz
[email protected]These muffins were a delightful burst of flavor! The lemon and raspberry combination was perfect, and the muffins were moist and fluffy. I'll definitely be making these again.