Recipe: Yummy Raspberry and Lemon Mini Muffins

Raspberry and Lemon Mini Muffins. Low-calorie lemon muffins full of fresh juicy raspberries! This easy recipe yields the most tender & flavorful lemon muffins. I turned those flavors into these Healthy Raspberry Lemon Mini Muffins!

Place one raspberry, open side down, in center of each cup. The raspberries were the best part. I have another lemon muffin recipe that I like very much, so I'll add raspberries the next time I make that one. You can cook Raspberry and Lemon Mini Muffins using 9 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Raspberry and Lemon Mini Muffins

1. Prepare 2 cups of plain flour.
2. It's 1/2 cup of brown sugar.
3. You need 2 teaspoons of baking powder.
4. You need 180 g of soften butter.
5. You need 2 of eggs.
6. You need 1 cup of natural yoghurt.
7. It's 1 teaspoon of vanilla essence.
8. You need 200 g of fresh or frozen raspberries.
9. It's of zest of 1 whole medium lemon.

These raspberry muffins are based on my carrot muffins and apple muffins. This is the perfect muffin - really yummy flavor yet not much sugar. Deliciously light, fluffy and moist Lemon Raspberry Muffins, made with fresh or frozen raspberries. I'm just a raspberry fan, and these little Lemon Raspberry muffins are soooooo good!

Raspberry and Lemon Mini Muffins step by step

1. Preheat oven at 170°C and lightly spray and dust 2x 24 holed mini muffin tin..
2. In a large bowl beat sugar and butter until well combined. Add yoghurt and vanilla essence, again beat well. Add one egg at a time beating well before adding the next..
3. Sift flour, baking powder and mix well with wet ingredients. Add the raspberries and zest of the lemon. Folding into mixture..
4. Using two spoons scope an amount of mixture into each hole using the other spoon to scrap off. Place in the oven for 20 minutes. This recipe makes approx 40 mini muffins. I have also used this same recipe as a loaf, requiring 30 minutes cooking time..

I like to make a big batch and freeze them so we can enjoy them for longer. We have lightened up the batter by using just egg whites, in place of whole eggs, and yogurt. 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. Lemon-Raspberry Muffins. this link is to an external site that may or may not meet accessibility guidelines. Moist lemon raspberry muffins are perfect for a light spring or summer treat!

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