Raspberry-Lemon Muffins with Streusel Topping

January 28th, 2011 by Elise Printer friendly version Printer friendly version Leave a reply »
Jason and I ate these muffins as part of a special weekend breakfast and they were very tasty! They are fairly low fat and they also freeze well so you can save some to enjoy another day! You can also substitute frozen blueberries or cranberries for the raspberries for variety.
Nutritional Information
171 calories; 3g protein; 31g carbohydrates; 5g fat; 3mg cholesterol; 148mg sodium; 1g fiber

Makes 12 muffins
Muffin Ingredients
  • 1/2 cup low-fat vanilla yogurt (try vanilla coconut milk yogurt for a vegan version)
  • 3 tablespoons vegetable oil
  • 1 tablespoon fresh lemon juice
  • 2 egg whites
  • 1 1/2 cups all purpose flour
  • 3/4 cup organic sugar
  • 2 teaspoons baking powder
  • 1 teaspoon lemon peel, grated
  • 1/4 teaspoon salt
  • 1 cup frozen raspberries, not in syrup
Streusel Topping
  • 1/4 cup sugar
  • 2 tablespoons all purpose flour
  • 1 tablespoon butter
  1. Preheat the oven to 400 degrees and spray a muffin pan with cooking spray.
  2. In a small bowl, mix together yogurt, vegetable oil, lemon juice and egg whites.
  3. Then, combine the flour, sugar, baking powder, lemon peel and salt in a medium bowl. Mix in the frozen raspberries.
  4. Add the liquid ingredients to the dry ingredients and stir just until they are just moistened. Evenly distribute the batter into the muffin pan.
  5. Combine ingredients for the streusel topping in a small bowl and mash with a fork until crumbly. Sprinkle over muffin batter in baking pan.
  6. Bake for 16 to 20 minutes, or until a toothpick that is inserted comes out clean and the muffins are golden.

Based on a recipe from Talk of Your Towne

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