Directions:
- Preheat oven to 375°F. Line 14 standard muffin cups with paper liners. Mash 1/4 cup sugar and lemon peel in small bowl until sugar is slightly moist. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat remaining 1 cup sugar and butter in large bowl until smooth. Beat in egg. Beat in buttermilk, then vanilla and half of lemon sugar. Beat in flour mixture.
- Divide batter among muffin cups. Top each muffin with 4 raspberries. Bake muffins until lightly browned on top and tester inserted into center comes out clean, about 35 minutes. Brush tops of muffins lightly with cream; sprinkle with remaining lemon sugar and cool.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 160.74 Kcal (673 kJ) | ||
| Calories from fat | 44.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.99g | 8% | |
|---|---|---|---|
| Cholesterol | 26.27mg | 9% | |
| Sodium | 150.66mg | 6% | |
| Potassium | 143.08mg | 3% | |
| Total Carbs | 25.86g | 9% | |
| Sugars | 11.48g | 46% | |
| Dietary Fiber | 0.62g | 2% | |
| Protein | 2.87g | 6% | |
| Vitamin C | 0.8mg | 1% | |
| Iron | 0.3mg | 2% | |
| Calcium | 67mg | 7% | |
| Amount Per 100 g | |||
| Calories | 275.68 Kcal (1154 kJ) | ||
| Calories from fat | 77.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.57g | 8% | |
|---|---|---|---|
| Cholesterol | 45.05mg | 9% | |
| Sodium | 258.39mg | 6% | |
| Potassium | 245.39mg | 3% | |
| Total Carbs | 44.35g | 9% | |
| Sugars | 19.69g | 46% | |
| Dietary Fiber | 1.07g | 2% | |
| Protein | 4.92g | 6% | |
| Vitamin C | 1.3mg | 1% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 0.6mg | 2% | |
| Calcium | 114.9mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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