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.
| Prep Time: | 15 minutes |
| Ready in: | 40 minutes |
| Yield: | 1 dozen muffins |
| Ease of Prep: | Easy |
| 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 | |
Recipe Directions
- Preheat oven to 400°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.
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? 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 from
King Arthur Flour, bakerscatalogue.com.
Health Advantages: low calorie, low sat fat, low cholesterol, low sodium, heart healthy, healthy weight.
| Nutrition Information | ||||||||
| Servings Per Recipe: 12 | ||||||||
| Amount Per muffin | ||||||||
| Calories: | 185 cal | Carbohydrate Servings: | 2 | |||||
| Carbohydrates: | 27 g | Dietary Fiber: | 2 g | Cholesterol: | 18 mg | |||
| Fat: | 7 g | Sodium: | 245 mg | Saturated Fat: | 1 g | |||
| Protein: | 4 g | Potassium: | 42 mg | Monounsaturated Fat: | 4 g | |||
| Exchanges: | 1 starch, 1 other carbohydrate, 1 1/2 fat | |||||||
