Raspberry Lemon Muffin
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Serves
Makes: 72 small muffins = 1 wgrain
Recipe
Ingredients
1 qt, 2 cup Flour, Whole Wheat # 100408 COMM
3 cup Flour, All Purpose Enriched/Bleached, Gold Medal 8/5lb, 16000-14475
1 cup Oats (Includes foods for USDA’s Food Distribution Program)
1/4 cup Baking Powder #650290
1 tbsp Salt, table
1 qt, 2 cup Yogurt, Greek, plain, nonfat,Zoi 8%, 32lb 977A
1 qt, 2 cup Sugar, White #53244
3 cup Eggs, Liquid Whole #504548
3 cup Oil, Canola #667641
1 tbsp Vanilla Imitation Flavoring #343230
1/4 cup Lemon juice from concentrate, bottled, REAL LEMON
1/4 cup Lemon peel, raw
2 cup Sugar, White #53244
2 cup Juice, Lemon #2404
2 cup unthawed Raspberries, frozen, red, unsweetened
Instructions
- Preheat the oven to 350 degrees F. Line the bottom with muffin liner paper.
- Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oilinto the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the muffin comes out clean.
- Meanwhile, cook the 2 cups lemon juice and remaining 1 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside for top of muffins.
- While muffins are still warm pour the mixture over the muffins and let cool.
Nutrition Info
- Calories: 256.713
- Total Fat: 12.128 g
- Saturated Fat: 1.921 g
- Trans Fat: 0g
- Cholesterol: 43.925 mg
- Sodium: 209.749 mg
- Potassium: 22.913 mg
- Carbohydrates: 36.135 g
- Fiber: 1.605 g
- Sugars: 23.514 g
- Protein: 4.22g
- Iron: .914 g
- Calcium: 89.969 g
- Vitamin A: 87.785 iu
- Vitamin C: 3.080 mg
- Vitamin D: 0,000 mcg
- Saturated Fat % of Calories: 6.73%
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