Raspberry lemon muffins
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Our suggestion for an irresistible Sunday morning breakfast. This is one of our favorite ways to enjoy raspberries.
Yield: 9 big muffins
Ingredients:
- 1 & 1/2 cups all-purpose flour
- 3/4 cup white sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon grated lemon zest
- 1/2 cup plain soy yogurt
- 3 tbs. vegetable oil
- 1 tbs. lemon juice
- 2 egg replacements
- 1/2 teaspoon lemon extract (optional)
- 1 cup raspberries (fresh are best, otherwise frozen)
- 2 tbs. white sugar for decoration (optional)
Directions:
- Preheat the oven to 400 degrees F (200 degrees C).
- Grease a 12 cup muffin tin, or line with paper liners.
- In a large bowl, mix together the soy yogurt, oil, lemon juice, egg replacements, and, if using, lemon extract.
- In a separate bowl, stir together the flour, 3/4 cup sugar, baking powder, salt, and lemon zest.
- Add the wet ingredients to the dry, and mix until just blended.
- Gently stir in the raspberries.
- Spoon batter evenly into the prepared muffin cups.
- Sprinkle remaining sugar over the tops for decoration, if desired.
- Bake for 15 to 20 minutes in the preheated oven, or until the top springs back when lightly touched.
- Cool muffins in the tin on a wire rack.
Notes:
Adapted from http://recipes.kaboose.com/raspberry-lemon-muffins.html
This entry was posted on Saturday, August 18th, 2007 at 9:06 pm and is filed under Breads and Muffins, Breakfast, Lemon, Raspberries. You can follow any responses to this entry through the RSS 2.0 feed.
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Muffins are one of my favorite foods. So many variations… I’m baking the sunny blueberries ones right now! I’ll keep your recipe for next year… Or maybe with frozen raspberries!
[...] Raspberry Lemon Muffins at Vegaliscious [...]
What a lovely site and delicious looking muffins! Can you tell will soy flour work as a egg replacement in this recipe? Thank you!
I have gram flour as well, so I’ll experiment with it. Thanks for your advice!
these are my favourite! so delicious and so easy to make. i use 2 bananas insted of 2 eggs – works perfectly and adds a little banana flavour! mmm!
Hi SE
They are one of our favorites too. Well, we use 2 egg substitutes not the bananas..sometimes I prefer the more pure flavors so that you can really appreciate the raspberry, and not the banana flavor. We do enjoy banana bread and other recipes that use bananas so for this recipe it’s just the lemons and raspberries for us.
Thank you for your nice comment.
These muffins were FABULOUS!!! I did not have soy yogurt, so I substituted 1/2 cup plain soymilk with a teaspoon of lemon juice and let it curdle, and I found that worked quite well. I also used 2 tablesppons ground flaxseeds combined with 6 tablespoons boiling water (let it sit 2 minutes before adding to wet mixture) for the egg substitutes. Anyway, these muffins made a delicious breakfast that my whole family enjoyed, so thank you for sharing it with us!!! Looking forward to trying more of your great recipes!!!
Hi Kate,
Yea…I’m glad you enjoyed them…
Yes, I do that often..the lemon i soy milk thing…and yes, it works well.
Glad you all enjoyed them
Well, everything that is o Vegalicious, we have eaten …. the photos are usually just minutes before we enjoy eating he meal..sometimes the meal is less hot… but..that’s a small sacrifice to make
As the weather gets warmer, we will be enjoying more salads. The fava beans are just getting ripe out in the garden, so tonight will be a nice dinner with
them. Sunday we had great waffles using strawberries from the garden.am not sure when they will be posted, although.I used the polenta waffle recipe online at Vegalicious already…. Made a tasty strawberry-balsamic vinegar syrup with a bit of fresh ground pepper…mega yum…. didn’t really notice the pepper, except that the syrup had a bit of bite
Hope you enjoy the compassionate meals.