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Lemon-Raspberry Muffins

July/August 2007

Your rating: None Average: 4 (327 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

09/28/2009
Anonymous

These muffins were not very flavorful ... and rather dense - like the texture of cornbread ... we will not be making them again.

Anonymous, Clive, IA

Comments
09/28/2009
Anonymous

Loved these muffins. Not too sweet, very easy to make. I have made these muffins for friends and family and constantly receive compliments.

Comments
09/28/2009
Anonymous

Absolutely one of the best muffin recipes I have tried.

, Waite Park, MN

Comments
09/28/2009
Anonymous

This is 1 of the best tasting muffin recipes I've seen. I slightly altered it b/c all I had was vanilla soymilk in the house. Also I used spelt flour. Lastly when I make it again I would use about 15-20% less sugar because I like things a little less sweet than recipes usually call for. I can't wait to make these again.

, Valley Cottage, NY

Comments
09/23/2009
Anonymous

I'm a personal trainer so I tried to make thes lower in carbs, sugar & fat. I used 1 cup of protein powder instead of regular flour, 1/2 cup of splend with fiber instead of regular sugar, 2 egg whites, no oil or salt & 3 tsp. vanilla. Also added 1/4 cup ground flax seeds. They were amazing!!! And healthy!

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