Sunny Lemon-Raspberry Muffins

Vegetarian
Health score
2%
Sunny Lemon-Raspberry Muffins
35 min.
10
172kcal

Suggestions


Start your day on a bright note with these delightful Sunny Lemon-Raspberry Muffins! Bursting with the refreshing flavors of lemon and the sweet-tartness 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 wholesome nature. Made with whole grain cereal and fat-free yogurt, they offer a nutritious twist without compromising on taste. The combination of zesty lemon peel and juicy raspberries creates a harmonious balance that will awaken your taste buds and leave you craving more.

In just 35 minutes, you can whip up a batch of 10 scrumptious muffins that are not only vegetarian but also low in calories, making them a guilt-free indulgence. Perfect for busy mornings or as a sweet treat during the day, these muffins are easy to prepare and are sure to become a family favorite. So, preheat your oven, gather your ingredients, and get ready to enjoy a burst of sunshine in every bite!

Ingredients

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

Equipment

  • bowl
  • frying pan
  • oven
  • muffin liners

Directions

  1. Heat oven to 400F. 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

Calories172kcal
Protein7.55%
Fat31.58%
Carbs60.87%

Properties

Glycemic Index
39.41
Glycemic Load
17.47
Inflammation Score
-4
Nutrition Score
7.6278260842614%

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
Eriodictyol
3.63mg
Hesperetin
4.75mg
Naringenin
0.09mg
Luteolin
0.32mg
Kaempferol
0.01mg
Myricetin
0.09mg
Quercetin
0.26mg

Nutrients percent of daily need

Calories:172.35kcal
8.62%
Fat:6.25g
9.62%
Saturated Fat:1.02g
6.41%
Carbohydrates:27.12g
9.04%
Net Carbohydrates:24.95g
9.07%
Sugar:8.49g
9.43%
Cholesterol:16.55mg
5.52%
Sodium:287.03mg
12.48%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.37g
6.73%
Folate:66.39µg
16.6%
Manganese:0.32mg
15.9%
Selenium:10.06µg
14.37%
Vitamin B1:0.21mg
14.23%
Vitamin C:11.36mg
13.77%
Iron:2.31mg
12.83%
Vitamin B2:0.18mg
10.83%
Vitamin K:10.62µg
10.11%
Vitamin B3:1.84mg
9.2%
Fiber:2.17g
8.68%
Phosphorus:75.54mg
7.55%
Calcium:68.99mg
6.9%
Vitamin B6:0.11mg
5.26%
Vitamin B12:0.27µg
4.58%
Magnesium:17.54mg
4.38%
Vitamin E:0.61mg
4.09%
Copper:0.06mg
3.16%
Zinc:0.45mg
3.02%
Vitamin A:142.28IU
2.85%
Potassium:91.49mg
2.61%
Vitamin B5:0.26mg
2.6%
Vitamin D:0.29µg
1.92%