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Lemon-Raspberry Muffins

Fitness Magazine
  • 15 minutes
  • Serves 12

INGREDIENTS

1

Lemon

1

Egg, large

1 cup

All-purpose flour

2 tsp

Baking powder

1 tsp

Baking soda

1/4 tsp

Salt

1/2 cup

Sugar

1 tsp

Vanilla extract

1 cup

Whole-wheat flour, white

1/3 cup

Canola oil

1 cup

Buttermilk, nonfat

1 1/2 cups

Fresh or frozen (not thawed) raspberries