Breakfast for 12

Raspberry Lemon Muffins

Name: Raspberry Lemon Muffins
Total time: 32 min
Yield: 12 servings
Cuisine: American
Ingredients: 1/2 cup plain yogurt; 3 tbsp vegetable oil; 1 tbsp lemon juice; 2 egg whites; 1/2 tsp lemon extract (optional); 1 1/2 cups all-purpose flour; 3/4 cup white sugar; 2 tsp baking powder; 1/4 tsp salt; 1 tsp grated lemon; 1 cup frozen raspberries; 2 tbsp white sugar (optional)

$1.43for 432 minServes 12

These tender muffins mix lemon, yogurt, and frozen raspberries before baking in a standard muffin pan.

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Sour cream, 4.25 oz$0.14/oz typical	4.25 oz	$0.60Typical price
	Juice, 0.5 oz$0.04/oz typical	0.5 oz	$0.02Typical price
	Eggs, 2$0.30 each typical	2	$0.60Typical price
	Lemons and limes, a little$0.60 each typical	a little	$0.03Typical price
	Berries, 5 oz$0.40/oz typical	5 oz	$2.00Typical price
Total for the servings shown		$4.28

Swaps

Swap sour cream for yogurtabout $0.02/oz less at typical prices

Pantry staples you likely have

Olive and cooking oilCornstarch, vanilla, yeast, cocoaFlourSugar and brown sugarBaking powder and soda

Not included in the cost.

32 minstart to table
Easydifficulty
12servings as written
$typical cost tier

American Vegetarian Kid-friendly Budget Breakfasts Back to school Summer

Typical price

$0.36 per serving$1.43 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1/2 cup plain yogurt
3 tbsp vegetable oil
1 tbsp lemon juice
2 egg whites
1/2 tsp lemon extract (optional)
1 1/2 cups all-purpose flour
3/4 cup white sugar
2 tsp baking powder
1/4 tsp salt
1 tsp grated lemon
1 cup frozen raspberries
2 tbsp white sugar (optional)

Steps

Heat the oven to 375°F and line a 12-cup muffin pan with paper liners.
Whisk the yogurt, oil, lemon juice, egg whites, lemon extract, and lemon zest in a medium bowl.
Stir the flour, sugar, baking powder, and salt in a separate bowl, then fold the dry mixture into the wet mixture.
Fold in the frozen raspberries, divide the batter among the muffin cups, and sprinkle with the optional sugar.
Bake for 18 to 22 minutes, until the tops spring back and a toothpick comes out clean.

Main ingredient on sale this week? See what to make with eggs on sale.