Recipe
Side Dish
Lemon Raspberry Muffins
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (15.8 oz) box lemon poppy seed muffin mix | ||
| 1 c. water | ||
| ¼ c. Hy-Vee vegetable oil | ||
| 1 Hy-Vee large egg | ||
| 1 c. fresh raspberries | ||
| 1 tbsp. Hy-Vee granulated sugar | ||
| 1 tsp. Hy-Vee ground cinnamon | ||
| ½ tsp. Hy-Vee ground nutmeg |
Directions
- Preheat oven to 425 degrees. Place paper baking cups in 12 muffin cups.
- In a large bowl, stir muffin mix, water, oil, egg and raspberries just until blended. Divide batter among muffin cups.
- In a small bowl, combine sugar, cinnamon and nutmeg. Sprinkle sugar mixture over the tops of each muffin.
- Bake 14 to 16 minutes, or until light golden brown. Cool 5 minutes before removing from pan.
Nutrition facts
Servings
210 Calories per serving
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 20mg
- Sodium: 270mg
- Total Carbohydrates: 30g
- Protein: 3g
Daily Values
0%
Vitamin A 0%
0%
Vitamin C 4%
0%
Iron 4%
0%
Calcium 30%