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Lemon-Raspberry Muffins
Mix up the dry ingredients and the streusel topping for these up to two days before you bake them, and store in zip-top plastic bags.
12 Servings
-
myrecipes.com
Servings:
12
| Calories:
263
| Total Fat:
12g
| Chol:
34mg
|
More
Nutritional facts are per serving and accuracy is not certain.
Total Fat
12g
18 %
Sat Fat
1g
5 %
Total Carb
35g
12 %
Fiber
2g
8 %
Sugars
16g
---
Cholesterol
34mg
11 %
Sodium
230mg
10 %
Protein
5g
9 %
Calories:
33% All-purpose flour
31% Vegetable oil
22% Others combined
12% Sugar
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate -
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.
Ingredients
2 1/4 cups all-purpose flour, divided
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 (8 ounce) container lemon yogurt
1/2 cup vegetable oil
2 large eggs
1 teaspoon grated lemon rind
1 (6 ounce) package fresh raspberries (about 1 1/4 cups) or 1 (6-ounce) package frozen raspberries, unthawed*
3 tablespoons sugar
1 tablespoon cold butter or margarine
Directions :
View recipe
directions
on myrecipes.com
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Lemon-Raspberry Muffins
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