Lemon-Raspberry Muffins

Name: Lemon-Raspberry Muffins
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 3 teaspoons baking powder; 1 Tbsp cold butter or margarine; 2 larges eggs; 532 milliliters all-purpose flour, divided; 227 grams lemon yogurt; 1 teaspoon grated lemon rind; 170 grams package fresh raspberries (about 1 1/4 cups) or 1 (6-ounce) package frozen raspberries, unthawed; 1 teaspoons salt; 118 milliliters sugar; 3 Tbsps sugar; 118 milliliters vegetable oil

You can never have too many morn meal recipes, so give Lemon-Raspberry Muffins a try. One portion of this dish contains around 4g of protein, 11g of fat, and a total of 240 calories. This recipe serves 12. This recipe covers 6% of your daily requirements of vitamins and minerals. If you have lemon rind, butter, flour, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a vegetarian diet.

Instructions

Combine 2 cups flour, 1/2 cup sugar, baking powder, and salt in a large bowl; make a well in center of mixture.

Ingredients you will need

Baking Powder

All Purpose Flour

Sugar

Salt

Equipment you will use

Bowl

Stir together yogurt and next 3 ingredients; add to dry ingredients, stirring just until moistened.

Ingredients you will need

Yogurt

Toss together 2 tablespoons flour and raspberries; fold into batter. Spoon into lightly greased muffin pans, filling two-thirds full.

Ingredients you will need

Raspberries

All Purpose Flour

Combine remaining 2 tablespoons flour and 3 tablespoons sugar; cut butter into mixture with a pastry blender or fork until crumbly. Spoon evenly over batter in muffin pans.

Ingredients you will need

Butter