Lemon Raspberry Muffins

  • Yield: 12 to 16 pieces


2cups all-purpose flour
2/3cup sugar
1tablespoon baking powder
1cup skim milk
1/3cup canola oil
1teaspoon lemon extract
1large egg
2large egg whites
1 1/2cups fresh or frozen raspberries (if frozen, no syrup)
1teaspoon grated lemon rind


1. Preheat oven to 425F.
2. In large bowl, combine flour, sugar and baking powder, mixing well.
3. In small bowl, combine milk, oil, lemon extract, egg and egg whites, blending well. Add to dry ingredients, stirring just until ingredients are moistened. Carefully fold in raspberries and lemon rind.
4. Line muffin pan with papers and fill 3/4 full with batter. Bake for 18 to 23 minutes or until golden brown. Cool 5 minutes; remove from pan. Yield: 12 to 16 muffins.

Recipe by Holly Clegg. Reprinted with permission from The New Holly Clegg Trim & Terrific Cookbook (Running Press, 2006).

Nutritional Info *per serving

  • Calories 118
  • Fat 5g
  • Sodium 111mg
  • Carbohydrate 23g
  • Fiber 1g
  • Protein 3g