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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
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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
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Cholesterol 34mg
11 %
Sodium 230mg
10 %
Protein 5g
9 %
Calories:
33% All-purpose flour
31% Vegetable oil
22% Others combined
12% Sugar
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

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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