Orange-Raspberry Muffin Tops
45 mins (prep 15, cooking 30)
14 ingredients
6 servings
Got this recipe from King Arthur's Baking Sheet, winter 2008. Contributed by Julia Greer. Low in fat and healthy, these treats are pretty tasty! You will need a muffin top tin to make these...after all the muffin top of a muffin is the best part after all! The muffin asks for Fiori de Sicilia (which is an extract) but if you do not have that you can use 1/2 tsp vanilla and a tablespoon of orange zest.

Categories:  <-60-mins , breads , coffee-cakes , time-to-make ,
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Serving Size (29.07 g)
Servings 6
Amount per Serving
Calories 111.2 Calories from Fat 39.42
% Daily Value *
Total Fat 4.38g 40.4%
Saturated Fat 2.6g 78.02%
Trans Fat 0.16g %
Cholesterol 10.6mg 21.2%
Sodium 224.1mg 56.03%
Total Carbohydrate 17.91g 35.81%
Dietary Fiber 0.89 g 21.24%
Sugars 7.26 g %
Protein 1.8g 21.65%
Vitamin A 123.41IU% Vitamin C 0.0mg%
Calcium 33.74mg% Iron 0.79mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
white whole wheat flour, large egg, plain low-fat yogurt, melted, fresh orange juice, frozen raspberries, sifted confectioners' sugar, fresh orange juice, orange zest


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