Source: Parents Magazine

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Recipe Summary

prep:
20 mins
bake:
18 mins
total:
38 mins
Yield:
18 muffins
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°F. In a large bowl combine the flour, sugar, baking powder, and salt. In another bowl combine the eggs, buttermilk, oil, and lemon peel. Stir the wet ingredients into the flour mixture until moistened. Fold in the raspberries.

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  • Spoon batter into paper bake cup-lined 2 1/2-inch muffin cups, filling each about 2/3 full. Bake for 18 to 20 minutes or until golden. Cool 5 minutes in cups. Remove and cool.

Nutrition Facts

166 calories; fat 7g; cholesterol 24mg; saturated fat 1g; carbohydrates 24g; mono fat 4g; poly fat 2g; insoluble fiber 1g; sugars 12g; protein 3g; vitamin a 48.6IU; vitamin c 2.4mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.8mg; folate 32.3mcg; vitamin b12 0.1mcg; sodium 148mg; potassium 56mg; calcium 80.8mg; iron 0.9mg.
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