Preheat oven to 400 degrees.
In a large bowl, combine flour, sugar, baking powder and salt.
In a small bowl, mix eggs, buttermilk, oil and lemon extract. Stir into flour mixture just until moistened. Fold in raspberries.
Fill greased or paper-lined muffin cups two-thirds full.
Bake at 400 degrees F for 20-22 minutes or until center of muffin springs back when lightly touched.
If you feel light an indulgent breakfast, add an icing made of lemon juice and confectioner's sugar.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (63g)|
|Recipe Makes: 15 Servings|
|Calories from Fat: 45 (22%)|
|Amt Per Serving||% DV|
|Total Fat 5g||7 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 0.7mg||0 %|
|Sodium 89.9mg||3 %|
|Potassium 28.4mg||1 %|
|Total Carbohydrate 41.2g||12 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 41.1g|
|Protein 0.6g||1 %|
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: 206
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