Raspberry-Lemon Muffins

45 mins (prep 15, cooking 30)
13 ingredients
12 servings
The marriage between the sweetness of the raspberries go well with the tartness of the lemons. Makes a tender muffin. You can use fresh or frozen raspberries. You can also use corn oil instead of the canola oil. Be careful not to overmix the batter or it will become stiff!

Categories:  <-60-mins , quick-breads , breads , time-to-make ,
Share on Newzsocial



Serving Size (46.22 g)
Servings 12
Amount per Serving
Calories 199.85 Calories from Fat 121.68
% Daily Value *
Total Fat 13.52g 249.59%
Saturated Fat 1.01g 60.67%
Trans Fat 0.05g %
Cholesterol 0.0mg 0.0%
Sodium 158.41mg 79.2%
Total Carbohydrate 17.41g 69.65%
Dietary Fiber 1.29 g 61.8%
Sugars 0.56 g %
Protein 2.28g 54.71%
Vitamin A 4.12IU% Vitamin C 2.69mg%
Calcium 40.66mg% Iron 1.11mg%
*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:
large eggs, firmly packed light brown sugar, grated lemon zest, fresh lemon juice