Lemon-Raspberry Muffins

I cant really comment on the recipe as it is since I exchanged a few things. I replaced the oil with 1:1 unsweetened cinnamon applesauce. I added 1/2 teaspoon of butter extract and 1/2 teaspoon of lemon extract. I used 1 cup regular whole wheat flour and 1 cup bread flour and I replaced the raspberries with blueberries. I also reserved a little of the lemon sugar to sprinkle on top since I love that crunch. I made these in a mini muffin tin instead so I could cut down the serving size so it's easier to fit into my diet plan. It makes about 20 mini muffins (baked for 10 minutes). With these changes, according to My Fitness Pal, they're 76 calories each. 0 Fat; 574mg Sodium; 16G Carbs; 1G Fiber; 7G Sugar; 2G Protein.

These muffins turned out great. I will definitely make them again.

Yum! These turned out great! I tripled the recipe :) because I'm doing maternity leave baking. I substituted the oil with apple sauce 1:1 ratio. I used maple syrup instead of sugar 2:3 ratio and raw sugar for the remaining 1:3 ratio. I added ground flax seed and rolled oats - approx 1 1/4 cup of both ( I eye balled) then added more buttermilk to balance out the added dry. I also eye balled this to make sure the mixture was moist enough when done. I also used a big basket of fresh blueberries and fresh raspberries. Anyway, these turned out Delish and now I have to hide them in the freezer! Haha Enjoy! -A

Really Good Healthy Muffin I am only giving 4 stars based on my oops I forgot raspberries at the grocery store last week so I used blueberries they were really really good. I think some myself included are used to the really sweet and buttery muffins from coffee shops or grocery stores so at first bite they seem a bit bland. But give them a couple more bites to used to the idea of a muffin and fruit not a sugar and butter

I like them. Definitely not sweet, but moist inside with a nice crusty outside. Changes:Used the non fat milk with lemon to replace buttermilk - but added about 1 tbsp and a half more of lemon juice- glad I did as when I was eating it I just got that hint of lemon zest- not to over powering eitherThe berries turned bluish during the baking process, and are slightly more tangy then sweet- which I love! Would definitely make this again- maybe another fruit just for variety ^_^

I like them. Definitely not sweet, but moist inside with a nice crusty outside. Changes: Used the non fat milk with lemon to replace buttermilk - but added about 1 tbsp and a half more of lemon juice- glad I did as when I was eating it I just got that hint of lemon zest- not to over powering either The berries turned bluish during the baking process, and are slightly more tangy then sweet- which I love! Would definitely make this again- maybe another fruit just for variety ^_^

Fantastic Such a good recipe! love this muffin, will be making it again and again! Pros: light and yummy

Amazingly light for a whole wheat muffin! I made this with all white whole wheat flour instead of 1/2 of the flour being all purpose. It turned out great. The fresh lemon and buttermilk give this muffin a wonderful flavor. We'll be making these again!

Amazingly light for a whole wheat muffin!I made this with all white whole wheat flour instead of 1/2 of the flour being all purpose. It turned out great. The fresh lemon and buttermilk give this muffin a wonderful flavor. We'll be making these again!

delicious with raspberries! This recipe is delicious with ORANGE zest! I used frozen raspberries and 1/3 cup sour cream instead of oil. My mother and I love them with our breakfast. Will definitely make these again!!!

My favorite muffins! These are my absolute favorite muffins ever! They are so easy to make and taste fantastic. I added some fresh blueberries with the raspberries and they came out great. Pros: Easy clean up, fast, simple recipe, delicious

My favorite muffins!These are my absolute favorite muffins ever! They are so easy to make and taste fantastic. I added some fresh blueberries with the raspberries and they came out great.Pros: Easy clean up, fast, simple recipe, delicious

These muffins never stay long in the house. I've made them with exactly how the recipe states and I've subbed splenda. Only difference is the splenda/lemon peel makes a sticky, gooey mess in the processor so I generally use sugar. Very easy, tasty recipe...I generally make a double batch to freeze for later.

The texture was wonderful and I liked the lemon flavor, but I didn't find them sweet enough. Next time I'll try a sweeter fruit like strawberries or blueberries instead of raspberry.

The texture was wonderful and I liked the lemon flavor, but I didn't find them sweet enough. Next time I'll try a sweeter fruit like strawberries or blueberries instead of raspberry.

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!

These are the best muffins!!!! I have used all different berries, and they come out great! My favorite I'd say are when I use fresh strawberries. I use 3/4 of a cup of each flour and substitute 1/4 cup of flax seed and 1/4 cup of wheat germ. Lately I've been making them vegan. Instead of egg I used a mashed banana. Instead of buttermilk I used almond milk and lemon juice. I use coconut oil instead of canola oil. Be sure to use an organic lemon since you are using the rind. I used organic cane sugar, its still sugar, but its not as porcessed or bleached, and to cut down on the sugar I halfed it, and used dark wildflower honey for the other half. I do sprinkle the top with just a little raw turbinado sugar though. Really these are fantastic!