Lemon-Raspberry Muffins

By pattie_d

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 1 1   lemon
• 1/2 1/2 1/2 cup  sugar
• 1 1 1 cup  nonfat buttermilk (see Tip)
• 1/3 1/3 1/3 cup  canola oil
• 1 1 1   large egg
• 1 1 1 teaspoon  vanilla extract
• 1 1 1 cup  white whole-wheat flour or whole-wheat pastry flour (see Shopping Tip)
• 1 1 1 cup  all-purpose flour
• 2 2 2 teaspoons  baking powder
• 1 1 1 teaspoon  baking soda
• 1/4 1/4 1/4 teaspoon   salt
• 1 1/2 1 1/2 1/2 cups  fresh or frozen (not thawed) raspberries
• 1 1 buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.

Details

Servings 12
Preparation time 15mins
Cooking time 40mins
Adapted from cooking.com

Preparation

Step 1

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.



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%