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Raspberry Lemon Muffins

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8.7384
Energy (kCal)1039.177
Carbohydrates (g)168.8987
Total fats (g)41.7513
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat the oven to 400 degrees F (200 degrees C). | 2. Grease a 12 cup muffin tin, or line with paper liners. | 3. In a large bowl, mix together the yogurt, oil, lemon juice, egg whites, and, if using, lemon extract. | 4. In a separate bowl, stir together the flour, 3/4 cup sugar, baking powder, salt, and lemon zest. | 5. Add the wet ingredients to the dry, and mix until just blended. | 6. Gently stir in the frozen raspberries. | 7. Spoon batter evenly into the prepared muffin cups. | 8. Sprinkle remaining sugar over the tops for decoration, if desired. | 9. Bake for 15 to 17 minutes in the preheated oven, or until the top springs back when lightly touched. | 10. Cool muffins in the tin on a wire rack. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    plain yogurt 1/2 cup - - - -
    vegetable oil 3 tablespoons 351.69599999999997 0.0 0.0 40.8
    lemon juice 1 tablespoon 3.355 1.0523 0.0534 0.0366
    egg white 2 34.32 0.4818 7.194 0.1122
    lemon extract 1/2 teaspoon 0.47 0.16 0.015 0.003
    purpose flour 1 1/2 1/2 - - - -
    white sugar 3/4 cup 580.5 149.97 0.0 0.0
    baking powder 2 teaspoons 4.876 2.5484 0.0 0.0
    salt 1/4 teaspoon - - - -
    lemon zest 1 teaspoon grated - - - -
    raspberry 1 cup frozen 63.96 14.6862 1.476 0.7995
    white sugar 2 tablespoons 580.5 149.97 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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