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Lemon-Raspberry Muffins
Source: © EatingWell Magazine
Recipe Reviews Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rating: 3.5   Reviews: 8 See Reviews
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Active Time:  15 Minutes
Total Time:  40 Minutes
Yield:  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.
RECIPE 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 frozen (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.
Lemon-Raspberry Muffins Recipe at Cooking.com
DIRECTIONS
Preheat 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 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.
Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Part of These Recipe Collections Find Similar Recipes »
Morning Muffins
Nutrition Facts per Serving
Yield: Yield:  1 dozen muffins
Calories: 185
Fat. Total: 7g
Protein: 4g
Carbohydrates, Total: 27g
Fat, Saturated: 1g
Fiber: 2g
Cholesterol: 18mg
Sodium: 245mg
% Cal. from Fat: 34%
Spotlight Recipe Review See all 8 reviews »

Rating: 4
by: Russ Reviewed: 05/10/2009
Good flavor but not a show stopper
The muffins I made did not look AT ALL like the one in this photo. The color was completely different, and they didn't rise nearly half as high, even though I followed the recipe to the letter. The flavor was good, but people asked me "Does this have blueberries in it?", "What is that unusual flavor?", etc. I love the fact that these can be frozen and reheated.
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