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Raspberry-Lemon Muffins-light, easy and a perfect snack

Lemon Raspberry Muffins

Published by Jent
Super easy and quick muffins!
5 from 1 vote
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Ingredients
  

  • Zest from 1 lemon
  • 1/2 cup sugar
  • 1 cup of milk
  • 1 Tablespoon lemon juice
  • 1/3 cup vegetable oil
  • 1 egg
  • 1 teaspoon almond extract or vanilla
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup of fresh raspberries

Instructions
 

  • Preheat oven to 375 degrees and coat a 12 cup muffin tin with cooking spray or use paper liners
  • Mix the zest from the lemon and the sugar together-I used a food processor
  • Combine the lemon sugar, milk, lemon juice, vegetable oil egg and almond extract in a bowl
  • Combine flour, baking powder, baking soda and salt in a bowl
  • Mix your wet and dry ingredients thoroughly and fold your raspberries into your batter
  • Divide evenly in muffin tin
  • Sprinkle tops with sugar crystals
  • Bake 20-25 minutes until tops and edges are golden

Nutrition values are estimates, for exact values consult a nutritionist.

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