Lemon-Raspberry Muffins
Source of Recipe
Eating Well Magazine 2007
Recipe Introduction
Active Time: 15 minutes; Total: 40 minutes
To make ahead: Wrap each in plastic & freeze in a freezer bag for up to 1 month. To reheat, remove plastic, wrap muffin in a paper towel & microwave on High for 30-60 seconds.
List of Ingredients
- 1 lemon
- 1/2 cup sugar
- 1 cup nonfat buttermilk
- 1/3 cup canola oil
- 1 large egg
- 1 tsp vanilla extract
- 1 cup white whole-wheat flour or whole-wheat pastry 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 (not thawed) raspberries
Instructions
- Preheat oven to 400F. 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. Or you can use a microplane & zest the lemon. 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 amoung the muffin cups.
- Bake the muffins until the edges and tops are golden, 20-25 minutes. (Lisa's oven-17-18 minutes.) Let cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm.
Final Comments
Makes 1 dozen muffins.
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