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Ingredients

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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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Instructions Checklist
  • 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; total fat 7g; saturated fat 1g; polyunsaturated fat 2g; monounsaturated fat 4g; cholesterol 24mg; sodium 148mg; potassium 56mg; carbohydrates 24g; fiber 1g; sugar 12g; protein 3g; trans fatty acidg; vitamin a 49IU; vitamin c 2mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 32mcg; vitamin b12mcg; calcium 81mg; iron 1mg.

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