Lemon-Raspberry Muffins from EatingWell.com

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 182.9
  • Total Fat: 6.9 g
  • Cholesterol: 18.4 mg
  • Sodium: 157.4 mg
  • Total Carbs: 27.2 g
  • Dietary Fiber: 2.2 g
  • Protein: 3.6 g

View full nutritional breakdown of Lemon-Raspberry Muffins from EatingWell.com calories by ingredient


Link to:http://www.eatingwell.com/recipe/251934
Link to:http://www.eatingwell.com/recipe/251934

Number of Servings: 12


    5. tsp Lemon Peel
    .5 cup Granulated Sugar
    1 cup Buttermilk, lowfat
    .33 cup Olive Oil
    1 serving 1 Egg- large, fresh
    1 tsp Vanilla Extract
    0.5 cup Flour - Whole Wheat Pastry Flour (Bobs Red Mill) (by AKHOCKEYCHIC)
    1.5 cup Wheat flour, white, all-purpose, unenriched
    2 tsp Baking Powder
    .25 tsp Salt
    1.5 cup Raspberries


The original recipe has 1 cup pastry flour. I cut it down to .5 cup and use 1.5 all purpose. It makes it a little less dry


Preheat oven to 400°F. Coat 12 large ( ˝-cup) muffin cups with cooking spray or line with paper liners. 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. 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 raspberries. Divide the batter among the muffin cups. 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.
Make Ahead Tip: Wrap each in plastic and freeze in a freezer bag for up to 1 month. To reheat, remove plastic, wrap muffin in a paper towel and microwave on High for 30 to 60 seconds.
Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
Shopping Tip: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole wheat. Whole-wheat pastry flour can be used as a substitute here. Both can be found in the natural-foods section of the supermarket or online from King Arthur Flour, bakerscatalogue.com.
DIY Muffin Cups: Make your next batch of muffins or cupcakes the ultimate grab-and-go treat by lining your tin with muffin liners. No liners? No problem. Use 5-inch squares of parchment paper, coat each muffin cup with cooking spray, and push each square into the cups using a small can or bottle, pressing the paper up the sides. (It’s OK if some of the paper is sticking out over the rim.) Fill each cup as directed.
Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Serving Size: 1 muffin

Number of Servings: 12

Recipe submitted by SparkPeople user AJ5075.