Sunny Lemon-Raspberry Muffins

Vegetarian
Health score
2%
Sunny Lemon-Raspberry Muffins
35 min.
10
178kcal

Suggestions


Start your day on a bright note with these delightful Sunny Lemon-Raspberry Muffins! Bursting with the refreshing flavors of lemon and the sweetness of raspberries, these muffins are the perfect addition to your morning meal or brunch spread. Whether you're enjoying a quiet breakfast at home or hosting friends for a weekend gathering, these muffins are sure to impress.

What makes these muffins even more appealing is their vegetarian-friendly recipe, making them a guilt-free indulgence for everyone. With a preparation time of just 35 minutes, you can whip up a batch in no time, filling your kitchen with a tantalizing aroma that will have everyone eagerly awaiting their first bite.

Each muffin is a delightful balance of fluffy texture and zesty flavor, with a caloric count of only 178 kcal per serving. The combination of whole grain cereal and fat-free ingredients ensures that you can enjoy these treats without compromising on health. Plus, the addition of Yoplait® original yogurt adds a creamy richness that elevates the overall taste.

So, gather your ingredients and get ready to bake a batch of these Sunny Lemon-Raspberry Muffins. They are not just a treat for your taste buds but also a vibrant way to brighten up your day!

Ingredients

  •  eggs fat-free
  • 1.5 cups flour all-purpose
  • cup corn flakes/bran flakes whole crushed grain total®
  • 0.3 cup sugar 
  • 0.3 cup skim milk fat-free (skim)
  • 0.3 cup soybean oil 
  • tablespoon lemon zest grated
  • teaspoons double-acting baking powder 
  • 0.5 teaspoon baking soda 
  • 0.5 teaspoon salt 
  • oz yogurt yoplait®
  • 0.5 cup raspberries fresh thawed (partially )

Equipment

  • bowl
  • frying pan
  • oven
  • muffin liners

Directions

  1. Heat oven to 400°F. Line 10 regular-size muffin cups with paper baking cups.
  2. In large bowl, beat egg slightly. Stir in remaining ingredients except raspberries just until moistened; gently stir in raspberries. Divide batter evenly among muffin cups.
  3. Bake 15 to 20 minutes or until golden brown. Immediately remove from pan.

Nutrition Facts

Calories178kcal
Protein8.32%
Fat33.56%
Carbs58.12%

Properties

Glycemic Index
38.76
Glycemic Load
17.34
Inflammation Score
-4
Nutrition Score
7.3126087914342%

Flavonoids

Cyanidin
2.75mg
Petunidin
0.02mg
Delphinidin
0.08mg
Malvidin
0.01mg
Pelargonidin
0.06mg
Peonidin
0.01mg
Catechin
0.08mg
Epigallocatechin
0.03mg
Epicatechin
0.21mg
Epigallocatechin 3-gallate
0.03mg
Quercetin
0.06mg

Nutrients percent of daily need

Calories:177.79kcal
8.89%
Fat:6.76g
10.39%
Saturated Fat:1.37g
8.59%
Carbohydrates:26.32g
8.77%
Net Carbohydrates:24.63g
8.96%
Sugar:8.86g
9.84%
Cholesterol:18.76mg
6.25%
Sodium:294.52mg
12.81%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.77g
7.54%
Folate:65.71µg
16.43%
Manganese:0.31mg
15.68%
Selenium:10.36µg
14.8%
Vitamin B1:0.21mg
14.11%
Iron:2.22mg
12.31%
Vitamin B2:0.2mg
12.06%
Vitamin K:10.65µg
10.14%
Vitamin B3:1.84mg
9.18%
Phosphorus:88.97mg
8.9%
Calcium:85.15mg
8.52%
Fiber:1.69g
6.77%
Vitamin B12:0.34µg
5.63%
Vitamin B6:0.1mg
4.85%
Magnesium:18.22mg
4.55%
Vitamin E:0.6mg
3.99%
Zinc:0.54mg
3.62%
Vitamin A:155.37IU
3.11%
Vitamin C:2.43mg
2.95%
Vitamin B5:0.29mg
2.94%
Copper:0.06mg
2.92%
Potassium:94.39mg
2.7%
Vitamin D:0.3µg
2.03%