Whole-Wheat Lemon Raspberry Muffins
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Whole-Wheat Lemon Raspberry Muffins calories by ingredient
Introduction
These muffins use whole-wheat flour for an extra boost of nutrition. They also only use half the sugar of typical muffins, being sweetened and moistened with apple sauce. A great low calorie breakfast or snack! These muffins use whole-wheat flour for an extra boost of nutrition. They also only use half the sugar of typical muffins, being sweetened and moistened with apple sauce. A great low calorie breakfast or snack!Number of Servings: 12
Ingredients
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1 Lemon, zested and juiced
1 cup skim milk
1/3 cup canola oil
1 large egg
1 tsp vanilla extract
1/2 cup apple sauce (unsweetened organic is ideal)
1 cup whole-wheat flour
1 cup all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 1/2 cups fresh or frozen raspberries (if using frozen, do not allow to thaw before hand)
Tips
In this recipe I make my own buttermilk using skim milk and lemon juice to help keep the fat content in check. However, if you would rather you can use reduced fat buttermilk.
Directions
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
Member Ratings For This Recipe
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