Photo: Diliara Garifullina
Easy Raspberry-Lemon Muffins
11 ingredients
openrecipes
You can top the muffin batter with a coarse sugar, such as Demerara or turbinado, before baking. Or sprinkle the batter with leftover streusel topping or chopped toasted nuts mixed with brown sugar.
Estimated Nutrition (whole recipe, rough)
1005
Calories
31g
Protein
28g
Fat
161g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/4 tsp. freshly grated nutmeg
- 2 eggs
- 2/3 cup firmly packed light brown sugar
- 1 cup milk
- 6 Tbs. (3/4 stick) unsalted butter, melted
- 1 Tbs. finely grated lemon zest
- 1 cup fresh or frozen raspberries or blueberries
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes