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Lemon Raspberry Muffins

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Ingredients

Adjust Servings:
2 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup buttermilk
1/2 cup vegetable oil
2 teaspoons lemon juice
2 teaspoons fresh lemon zest
1 cup raspberries (fresh or frozen)

Nutritional information

574.5
Calories
186 g
Calories From Fat
20.8 g
Total Fat
3.2 g
Saturated Fat
64 mg
Cholesterol
445 mg
Sodium
90.8 g
Carbs
2.5 g
Dietary Fiber
56.1 g
Sugars
8.1 g
Protein
203g
Serving Size

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Lemon Raspberry Muffins

Features:
    Cuisine:

    Just as delicious and fresh tasting as they look! Makes 12 muffins.

    • 50 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Lemon Raspberry Muffins,Lemon Raspberry Muffins Recipe from Festival Foods, a grocery store in Green Bay. This was featured on the local morning news.,Just as delicious and fresh tasting as they look! Makes 12 muffins.,These were wonderful. used fresh picked raspberries that were very sweet so I also threw in a couple handfuls of blueberries for contrast. My son ate one before I could glaze them and liked it. Then after glazing, he LOVED it! Will make again and again.


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    Steps

    1
    Done

    In a Large Bowl, Combine Flour, Sugar, Baking Powder and Salt. in a Small Bowl, Mix Eggs, Buttermilk, Oil and Lemon Juice and Zest.

    2
    Done

    Stir Into Flour Mixture Just Until Moistened. Fold in Raspberries. Fill Greased or Paper-Lined Muffin Cups Two-Thirds Full.

    3
    Done

    Bake at 350 Degrees F For 15-20 Minutes or Until Center of Muffin Springs Back When Lightly Touched.

    4
    Done

    For Glaze:: Mix Powdered Sugar and Lemon Juice. Add Milk Until Smooth.

    5
    Done

    Drizzle Glaze on Top of Slightly Cooled Muffins.

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    Alivia Hughes

    Farm-to-table advocate committed to using only the freshest and most sustainable ingredients.

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