Try this Lemon Raspberry Muffins recipe, or contribute your own.Suggest a better description
2 half pint cartons of fresh raspberries (about 2 cups - fresh or frozen blueberries work well too) Combine all the first six ingredients in one bowl. Combine the next six ingredients in another smaller bowl. Add the wet stuff to the dry stuff along with the raspberries. Mix until barely combined. It is preferable to have some lumps in the batter. Fill muffin tins that have been sprayed with cooking spray or lined with paper baking cups. The cups should be very full of batter. I was able to make 14 muffins with this recipe. Bake the muffins at 400 degrees for 20 minutes. The fruit makes these muffins quite moist so if you want to keep them more than a day or so, put them in the refridgerator or freezer to keep them from getting moldy. Enjoy! From:
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1481g)|
|Recipe Makes: 1|
|Calories from Fat: 47 (2%)|
|Amt Per Serving||% DV|
|Total Fat 5.3g||7 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 4.5mg||1 %|
|Sodium 2377mg||82 %|
|Potassium 1482.8mg||39 %|
|Total Carbohydrate 652.8g||192 %|
|Dietary Fiber 20.1g||81 %|
|Sugars, other 632.7g|
|Protein 74.6g||107 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2865
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.