Whole-Wheat Lemon Raspberry Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 Lemon, zested and juiced1 cup skim milk1/3 cup canola oil1 large egg1 tsp vanilla extract1/2 cup apple sauce (unsweetened organic is ideal)1 cup whole-wheat flour1 cup all-purpose flour2 tsp baking powder1 tsp baking soda1/4 tsp salt 1 1/2 cups fresh or frozen raspberries (if using frozen, do not allow to thaw before hand)
Preheat oven to 400F and coat 12 large (1/2 cup) muffin cups with cooking spray, or you can use paper liners.
Poor 1 cup skim milk and add 1 tbsp of lemon juice. Stir and set aside.
Combine zest of one lemon and sugar in small mixing bowl. Add oil, egg, vanilla, and the milk and lemon mixture. Stir until blended.
Combine whole-wheat flour, all-purpose flower, baking powder, baking soda, and salt in large mixing bowl. Add milk mixture and fold until almost blended. Gently fold in raspberries.
Transfer batter to muffin tins and bake about 18-20 minutes, or until edges and tops are golden brown. Let cool 5 minutes and turn out onto wire rack.
Serving Size: Makes 12 servings, 1 muffin
Poor 1 cup skim milk and add 1 tbsp of lemon juice. Stir and set aside.
Combine zest of one lemon and sugar in small mixing bowl. Add oil, egg, vanilla, and the milk and lemon mixture. Stir until blended.
Combine whole-wheat flour, all-purpose flower, baking powder, baking soda, and salt in large mixing bowl. Add milk mixture and fold until almost blended. Gently fold in raspberries.
Transfer batter to muffin tins and bake about 18-20 minutes, or until edges and tops are golden brown. Let cool 5 minutes and turn out onto wire rack.
Serving Size: Makes 12 servings, 1 muffin
Nutritional Info Amount Per Serving
- Calories: 185.2
- Total Fat: 6.8 g
- Cholesterol: 15.8 mg
- Sodium: 252.4 mg
- Total Carbs: 28.8 g
- Dietary Fiber: 3.1 g
- Protein: 3.9 g
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