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Ingredients

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Directions

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  • 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; 7 g total fat; 1 g saturated fat; 2 g polyunsaturated fat; 4 g monounsaturated fat; 24 mg cholesterol; 148 mg sodium. 56 mg potassium; 24 g carbohydrates; 1 g fiber; 12 g sugar; 3 g protein; 0 g trans fatty acid; 49 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 32 mcg folate; 0 mcg vitamin b12; 81 mg calcium; 1 mg iron;

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