Lemon-Raspberry Muffins

  • Active Time 15m
  • Total Time 40m

1 dozen muffins

The secret to the sparkling flavor of these delicately crumbed muffins is the strips of lemon zest finely ground into the sugar. Enjoy the muffins warm right from the oven.

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.

ingredients

  • 1 lemon
  • 1/2 cup sugar
  • 1 cup nonfat buttermilk (see Tip)
  • 1/3 cup canola oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup white whole-wheat flour or whole-wheat pastry flour (see Shopping Tip)
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups fresh or frounceen (not thawed) raspberries
  • TIP: No buttermilk? Mix 1 tablespoon lemon juice into 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.
  • 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.

directions

Preheat the oven to 400 degrees F.

Coat 12 large (1/2-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 the buttermilk, oil, egg and vanilla and pulse until blended.

Combine the 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.

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.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 7774

nutrition information per serving

185 calories; 7g total fat; 1g total saturated fat; 18mg cholesterol; 245mg sodium; 27g carbohydrates; 2g fiber; 4g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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