Directions:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in buttermilk and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture just until moistened. Fold in raspberries and lemon peel.
- Fill paper-lined jumbo muffin cups half full. Bake at 350° for 23-28 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Combine glaze ingredients; drizzle over warm muffins. Yield: 1 dozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 695.99 Kcal (2914 kJ) | ||
| Calories from fat | 87.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.74g | 15% | |
|---|---|---|---|
| Cholesterol | 77.14mg | 26% | |
| Sodium | 193.83mg | 8% | |
| Potassium | 129.06mg | 3% | |
| Total Carbs | 136.75g | 46% | |
| Sugars | 38.54g | 154% | |
| Dietary Fiber | 1.11g | 4% | |
| Protein | 10.88g | 22% | |
| Vitamin C | 7.1mg | 12% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.6mg | 3% | |
| Calcium | 57.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 242.47 Kcal (1015 kJ) | ||
| Calories from fat | 30.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.39g | 15% | |
|---|---|---|---|
| Cholesterol | 26.87mg | 26% | |
| Sodium | 67.53mg | 8% | |
| Potassium | 44.96mg | 3% | |
| Total Carbs | 47.64g | 46% | |
| Sugars | 13.43g | 154% | |
| Dietary Fiber | 0.38g | 4% | |
| Protein | 3.79g | 22% | |
| Vitamin C | 2.5mg | 12% | |
| Iron | 0.2mg | 3% | |
| Calcium | 19.9mg | 6% | |
* 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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