Lemon Raspberry Muffins

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Lemon Raspberry Muffins
Prep/Cook
55 minutes
Difficulty
NA
Servings
Makes 12 muffins

Ingredients

2 1/4 cups Simple Truth Organic Flour, divided
1/2 cup Simple Truth Organic Granulated Sugar
2 1/2 teaspoons baking powder
1/2 teaspoon table salt
1 8-ounce container lemon yogurt
1/2 cup Simple Truth Organic Refined Coconut Oil
2 Simple Truth Organic Brown Large Eggs 
1 tablespoon zest of lemon
2 1/2-pint package raspberries, rinsed and drained
3 tablespoons sugar
1 tablespoon butter, cold, cut into small pieces

Directions

  1. Preheat oven to 375 degrees.
  2. Combine 2 cups flour, 1/2 cup sugar, baking powder, and salt in a large bowl; make a well in center of mixture.
  3. In a small bowl, stir together yogurt, oil, eggs and lemon zest; add to dry ingredients, stirring just until moistened.
  4. Toss together 2 tablespoons flour and raspberries; fold into batter. Spoon into lightly greased muffin pans, filling two-thirds full.
  5. Combine remaining 2 tablespoons flour and 3 tablespoons sugar; cut butter into mixture with a pastry blender or fork until crumbly. Spoon evenly over batter in muffin pans.
  6. Bake for 20 to 25 minutes or until golden. Remove muffins from pans immediately, and cool on wire racks.

Nutritional Info *per serving

muffin:248 per
grams protein 4
grams total fat 11
grams fiber 4
gram saturated fat 1
grams carbohydrates 35
mgs cholesterol 35
mgs sodium 206

Nutritional Info *per serving

muffin:248 per
grams protein 4
grams total fat 11
grams fiber 4
gram saturated fat 1
grams carbohydrates 35
mgs cholesterol 35
mgs sodium 206