Lemon-Raspberry Muffins (from eatingwell.com)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 lemon1/2 cup sugar1 cup nonfat buttermilk (or 1 cup nonfat milk + 1 tablespoon lemon juice)1/3 cup canola oil1 large egg1 teaspoon vanilla extract1 cup white whole-wheat flour, or whole-wheat pastry flour1 cup all-purpose flour2 teaspoons baking powder1 teaspoon baking soda1/4 teaspoon salt1 1/2 cups fresh or frozen (not thawed) raspberries
1. Preheat oven to 400 degrees F. Coat 12 large (1/2 cup) muffin cups with cooking spray or line with paper liners.
2. Use a vegetable peeler to remove the zest from the lemon in long strips. Combine the zest and sugar in a food processor; pulse until the zest is very finely chopped into the sugar. Add buttermilk, oil, egg and vanilla and pulse until blended.
3. Combine whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Add the buttermilk mixture and fold until almost blended. Gently fold in the raspberries. Divide the batter among the muffin cups.
4. 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.
Serving Size: 1 muffin
Number of Servings: 12
Recipe submitted by SparkPeople user DAROSA66.
2. Use a vegetable peeler to remove the zest from the lemon in long strips. Combine the zest and sugar in a food processor; pulse until the zest is very finely chopped into the sugar. Add buttermilk, oil, egg and vanilla and pulse until blended.
3. Combine whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Add the buttermilk mixture and fold until almost blended. Gently fold in the raspberries. Divide the batter among the muffin cups.
4. 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.
Serving Size: 1 muffin
Number of Servings: 12
Recipe submitted by SparkPeople user DAROSA66.
Nutritional Info Amount Per Serving
- Calories: 188.2
- Total Fat: 6.9 g
- Cholesterol: 15.8 mg
- Sodium: 251.9 mg
- Total Carbs: 28.6 g
- Dietary Fiber: 2.0 g
- Protein: 3.9 g
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