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Raspberry Muffins

This simple and delicious muffin recipe makes 6 serves. Save leftover muffins in an airtight container in the pantry or freeze to enjoy throughout the week.

This tasty snack can be found on the 28 Day Weight Loss Challenge.

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Serves 6, prep time 10 mins, cook time 20-25 mins


  • cooking oil spray
  • 5 oz plain whole wheat flour  
  • 1/2 tsp baking powder  
  • 1 cup fresh or frozen raspberries  
  • 2 free-range eggs  
  • 1/4 cup reduced-fat milk of choice  
  • 1/4 cup butter, melted
  • 2 tbsp honey
  • 1 tsp lemon zest


  1. Preheat oven to 350°F. Lightly spray 6 muffin cups with cooking oil spray or line with baking paper.
  2. Combine all the dry ingredients in a bowl. Stir in raspberries to coat well.
  3. Lightly whisk the eggs, butter, milk, honey and zest. Add to dry ingredients and stir to just combine (do not overmix as this will make the muffins tough).
  4. Divide mixture between muffin cups and bake for 20-22 minutes until a skewer inserted into the center comes out clean. One serving is one muffin.


Nutritional Information Per Serving

231 calories 

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