You all know I love baking muffins, they make a great low point quick breakfast or a nice treat with your lunch and when I can get them to 2 smart points each it's a good day! 🙂 These raspberry lemon muffins are the perfect flavor combination, just enough sweetness to them to leave a smile on your face.. Bake up a batch today and you won't be disappointed.. Full size muffins at 2 points is a win win in my books..
Raspberry lemon muffins
2PP, 2SP blue, green & purple
Ingredients
- 2 eggs
- 2 tablespoon brown sugar
- ⅓ cup unsweetened apple sauce
- 2 tablespoon fresh squeezed lemon
- ⅓ cup milk I used 1%
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon lemon zest
- 1 ⅓ cups flour
- 1.5 cups fresh raspberries cut in half
Instructions
- Preheat oven to 350F and spray a 12 hole regular size muffin tin with some non stick spray, don't use muffin liners.
- In a bowl whisk the eggs and brown sugar together, add in the apple sauce, lemon juice,vanilla and milk and stir well.
- Stir in the baking powder, soda, lemon zest and flour.
- If the raspberries are large then cut them in half, very slowly fold them into your batter.
- Pour out batter into muffin tin and divide over your 12 cups.
- Bake in oven for 20 minutes, makes 12 muffins at 2 personal points, 2 smart points on all 3 MyWW programs or 2 points plus each.
- Nutritional info per muffin (not incl raspberries) Calories.. 73...Fat 0.8g..Sat fat 0.2g...Carbs 12.8g.. Fiber 0.4g...Sugars 3g..Protein 3g..
Tried this recipe?Let us know how it was!
Theresa
Can you use frozen raspberries?
Drizzle
Yes, but there is added water so just be careful of that
Sandi
I made these Raspberry lemon muffins today and they are delicious
Thanks for all the recipes and info that you post.
Yesterday I made the Creamy Tomato Tortellini Soup for lunch it was a big hit !
Drizzle
Hi Sandi, your on a roll 🙂 So glad you enjoyed both recipes!
Sara
Ohhh! These look fantastic. Definitely going to have to try them!
Drizzle
Hope you love them 🙂
Kara
Hello, I loved these muffins! I was wondering do I need to refrigerate them after baking? Thanks!
Drizzle
Hi, so glad you enjoyed them, because of the ingredients use I always put my muffins in the fridge after day 1..
Margo
Can i use something else instead of the apple sauce ?
Drizzle
Mashed banana maybe?
Mary Ann Hannant
These were so delicious! I thawed frozen raspberries and drained them. They turned out great.
Drizzle
Awesome, glad you enjoyed them 🙂
Lynn Cote
Made these last night! Soooo yummy!!! Thank you! I LOVE your recipes!!!
Drizzle
Hi Lynn, so glad you enjoyed them muffins 🙂
Cindy laban
Could you use blueberries instead? Fresh or frozen?
Drizzle
Sure, and I find frozen make less of a mess but either is fine
Barb
Kate, are these in the full size muffin tin? And just confirming I would need to add the raspberries in for a full carb count for my daughters diabetes diagnosis right?
These look amazing
Drizzle
Yes regular size muffin tin and yes you would need to add the raspberries in for the full nutritional count
Barb
Thank you Kate.
Marie
Loves these! Thank you for this awesome recipe. I tried also tried it once with half raspberries and half blueberries and it worked out delicious.
Drizzle
So glad you enjoyed the muffins Marie 🙂 Thanks for the tip too!
Marie
Loved* sorry typos
Caralou17
Just discovered your website ànd last week I baked these muffins for our daily snacks. These are delish. Thank you so much for sharing your recipes.
Erica
Love these muffins! They're a perfect way to start the day and satisfy the need for something that feels substantial but is low in points. Add a piece of fruit on the side and you've got a great breakfast!
Drizzle
Hi Erica, so glad you enjoy the muffins 🙂
Cindy
I love, love , love your recipes! Made these tonight they are sooooo good! Had to stop myself at two lol
Thanks so much for all you do! 🙂
Drizzle
You are very welcome Cindy! So glad you enjoyed the muffins 🙂
Jill
Thank you for this recipe, I made these today with blueberries and they turned out great. I've been on the hunt for a low point muffin recipe and this one is perfect!
Drizzle
So glad you enjoyed them Jill, I have several low point muffins, hopefully you find another one you like 🙂
Ellen Warmstein
Why shouldn't cupcake liners be used?
Drizzle
With ingredients used in all my muffins they will stick
Mandy
I use silicone and they are awesome
Drizzle
I have heard and I really must get some 😉
Tisha
I tried these, but I'm not sure they turned out correctly. Followed the recipe exactly, and double checked all ingredients.. they were very gooey inside, maybe do to the raspberries?? Are they supposed to be "cake-like"?
Drizzle
Raspberries can be tricky to bake with, especially if the ones you used were really large, you did'nt use frozen ones did you?
Rosemary Little
I was wondering, what do you think blackberry would be like? They are on sale at the store and these sound good.
Drizzle
HI Rosemary, they would still be yummy although I would suggest maybe cutting the berries in half as blackberries tend to be big and that could result in mushy muffins 🙁
Tania
I made these muffins for morning tea this morning. So yummy!!! I had to use frozen berries and they turned out really well. I also added 1/3 cup white chocolate chips. Increased sp, but not by much. Thank you. I love your recipes. ????
Drizzle
Hi Tania, so glad you enjoyed the muffins, I love the chocolate addition 🙂
Reid Lancaster
This recipe looks delicious, as do all of yours! I can't wait to start baking. I was wondering if you have tried strawberries instead of raspberries?
Drizzle
Thank you, no I haven't but I have seen people on instagram do so, just cut them small if you can 🙂
Melissa Davis
I am excited to try these out. Going to make them tonight. Are they 2sp per muffin?
Drizzle
Hi Melissa, I hope you enjoy them and yes they are 2SP each
Kellie Moody
I am going to try these. Do you pack the brown Sugar?
Drizzle
Just loosely, I hope you enjoy them 🙂
Danyalle
Can I use almond milk, instead of milk?
Drizzle
Sure 🙂
Ashley
Hi Kate!
Love your recipes! Just had a question about this one. I’ve never baked with fruit before and I have made this recipe twice now and both times the areas in the muffin that has the raspberries remains mushy. The rest of the muffin is cooked perfectly but it has pockets of mushy around the raspberries. Is that normal or am I doing something wrong?
Thanks!
Drizzle
Hi Ashley, I find raspberries (and strawberries) to be difficult to bake with and yes the areas with the fruit will likely be a little mushy just do to the fruit, your getting the mushy from the fruit not from a underbaked muffin, hope that helps
Linda
This recipe sounds awesome, I'm going to try it soon. Can I do all the mixing in a food processor?
amanda
Loved these and I am super picky. The batter itself is not sweet but the raspberries really add some taste. They taste better warmed up for sure. I would add more lemon juice and zest next time. I found that taking them out of the muffin tray as soon as you can to cool avoids mushy bottoms that can be caused by the wet fruit. I will be making these again. yum
Drizzle
Glad you enjoyed them Amanda, and thanks for the tips 🙂
Lynn Tremblay
I didn't have any fresh raspberries on hand, so used frozen blueberries. They turned out amazing! Thank you for all your great recipes.
Drizzle
You are very welcome, so glad you enjoyed the muffins! 🙂