These lemon raspberry muffins have the right amount of sweetness with a bit of zing, perfect for a snack or morning delight. (Recipe Credit: Adrianna Adarme of Fresh Tastes). I love a good muffin but ...

Looking for healthy breakfast ideas? Kickstart your morning with these delicious lemon-raspberry muffins. This low-fat recipe makes 12 servings and can be prepped and baked in under 30 minutes.

Piled high in a big bowl on the kitchen counter, flamboyantly yellow lemons are usually eye-catching accidental still-life artworks this time of year. Their pure, primary colors and shapes warm the ...

So simple. So tart. And so sweet. These lemon muffins make for the perfect addition to a Sunday brunch this spring - or weekday breakfast. I found this recipe on Martha Stewart's website (and made a ...

1 large egg 1 cup buttermilk* 1/2 cup vegetable oil Rind of one lemon 1 teaspoon vanilla 2/3 cup sugar 1 3/4 all purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 ...

Bake the muffins until the edges and tops are golden, 20 to 25 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm. To Make Ahead: Wrap each in plastic and ...

Preheat an oven to 375°F. Butter 12 standard muffin cups or line with paper liners. In a bowl, stir together the flour, baking powder, cinnamon and salt. Set aside. To make the batter by hand, in a ...