Lemon-Raspberry Muffins (from eatingwell.com)

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Lemon-Raspberry Muffins (from eatingwell.com) calories by ingredient

Number of Servings: 12


    1 lemon
    1/2 cup sugar
    1 cup nonfat buttermilk (or 1 cup nonfat milk + 1 tablespoon lemon juice)
    1/3 cup canola oil
    1 large egg
    1 teaspoon vanilla extract
    1 cup white whole-wheat flour, or whole-wheat pastry flour
    1 cup all-purpose flour
    2 teaspoons baking powder
    1 teaspoon baking soda
    1/4 teaspoon salt
    1 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.

Member Ratings For This Recipe

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    I love this muffins! I changed it just a little bit... using a tablespoon of vanilla and lemon extract... DELIOUS!!!! - 10/2/12