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Lemon-Raspberry Muffins

July/August 2007

Your rating: None Average: 4 (353 votes)

The secret to the sparkling flavor of these delicately crumbed muffins is the strips of lemon zest finely ground into the sugar. Enjoy the muffins warm right from the oven.



READER'S COMMENT:
"This is a wonderfully versatile recipe - I use it as the base for any muffin that I make, often substituting lime for the lemon zest and other fruits for the raspberries. "
Lemon-Raspberry Muffins Recipe

51 Reviews for Lemon-Raspberry Muffins

07/25/2010
Anonymous

I used 1 cup white flour, 3/4 cup whole wheat flour, and 1/4 cup ground flaxseed. I didn't have nearly enough raspberries so I added 1 cup frozen blueberries. I used the zest of 2 1/2 small lemons, and instead of buying buttermilk I added 1 Tablespoon white vinegar to 1 cup of lowfat milk. The muffins came out great! I look forward to giving one to my toddler for breakfast tomorrow.

Comments
07/15/2010
Anonymous

This recipe was yummy! I think next time I will make it a bit sweeter though, with some Splenda. But instead of making muffins, I made it into a bread. Unfortunately, I over cooked it (not quite burned) because I used the directions for the muffins when I probably should have cooked it longer at a lower temperature. So next time I make this, I know it'll be irresistable!

Comments
07/02/2010
Anonymous

My first time making muffins...these smelled so good I couldn't wait until they completely cooled down to eat one. These are soooo good, I just ate my first one and want another one. Yummy!

Comments
05/27/2010
Anonymous

Ooo! I was already thinking that my next batch, would be similar to the comment dated 2-23-1020. I would use a varielty of berries; raspberry, blueberry, small strawberries & blackberry. They come frozen in a variety package.

I baked these muffins basically according to the recipe. I did decrease the sugar by 25% & used slightly less than a 1/4 cup of Splenda to complete the sugar reqirement. I added 2 tablespoons of oatbran. I used the zest of 3 medium lemons. Next time I will add a 1-1/2 to 2 tablespoons of the fresh lemon juice. I did not like the texture, due to the crunchieness of the lemon zest semi-pulverized with the sugar, along with the very tiny raspberry seeds that were still on some of the raspberries. I used frozen raspberries. The flavor was very pleasant, and the muffins were very moist, although some of the raspberies bled to a blueberry color, others stayed red. I will make these again, my housemate, loves them. He likes anything that has lots of fiber texture. I bake at least one batch of muffins per week. Consquently, I add a bit of oat bran, or wheat bran to 98% of the muffins I bake.

Cynthia - Novato, CA

Comments
04/11/2010
Anonymous

My favorite muffin recipe. Light refreshing taste! We make these all the time- almost always with frozen raspberries. Always delicious!

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