Tuesday, June 6, 2017


The DH likes fresh berries with his morning cereal. Sometimes the raspberries spoil too quickly in the container and I hate throwing them out in in the compost bin as they are pricier berries. An option is to use them in baking or freeze them for smoothies. Recently there was a container of fresh raspberries in the fridge that were looking like they needed to be eaten or cooked with, so I made a batch of lemon raspberry muffins. Friends were over visiting and helped with the sampling. Everyone enjoyed the muffins.

Flour mixture, wet ingredients and raspberries.

Ready for going into the oven.

Just out of the oven.


1/2 cup plain yogurt, I used Greek 0% fat yogurt
3 tbsp vegetable oil or mild olive oil
2 tbsp lemon juice
1 egg
1 1/2 cups flour
3/4 cup sugar, I used Splenda
2 tsp baking powder
1/4 tsp salt
1-2 tsp grated lemon zest
1 generous cup of fresh or frozen raspberries


In a small mixing bowl, beat the egg. Add the yogurt, oil and lemon juice and mix well. In a larger bowl, mix together the flour, sugar, baking powder, salt and zest. Add the wet ingredients to the bowl with the flour mixture. Combine and try to not over mix. If the batter is too stiff, add a little bit of milk. I found the batter to be stiff and I ended up adding 1/4 cup almond milk. Add the raspberries and combine.

Spoon the batter into muffins cups. I use muffin cup liners to make it easier to get the cooked muffins out of the individual tins. Bake at 400 degrees F for about 18 to 20 minutes. Makes 12 to 16 muffins depending on the size of your muffin tin.

No comments:

Post a Comment