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Lemon Rasberry Muffins

January 19, 2011

 I made these muffins this morning without actually having any fresh lemons around the house and that was a mistake! A word to the wise, use fresh lemons, so you can add the lemon zest and I would also recommend using lemon extract. With that said, my version of these muffins were not lemony but the recipe had hundreds of excellent reviews so I am going to post it so you all can make them correctly and enjoy the deliciousness.

First mix all the wet ingredients.

 Then stir in the dry ingredients just until wet.

 Mix in the raspberries (I used blackberries, and they did taste yummy, any berry would work).

 Pour the batter into a greased muffin pan and bake.


1/2 cup plain yogurt

3 tbs vegetable oil
1 tbs lemon juice
2 egg whites
1/2 tsp lemon extract (optional)
1 1/2 cups all-purpose flour
3/4 cup white sugar
2 tsp baking powder
1/4 tsp salt
1 tsp grated lemon zest
1 cup frozen raspberries


1. Preheat the oven to 400 F. Grease a 12 cup muffin tin, or line with paper liners.

2. In a large bowl, mix together the yogurt, oil, lemon juice, egg whites, and, if using, lemon extract. In a separate bowl, stir together the flour, 3/4 cup sugar, baking powder, salt, and lemon zest. Add the wet ingredients to the dry, and mix until just blended. Gently stir in the frozen raspberries. Spoon batter evenly into the prepared muffin cups.

3. Bake for 15 to 17 minutes in the preheated oven, or until the top springs back when lightly touched.

Recipe from

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