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Lemon-Raspberry Muffins

From: EatingWell

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.

Servings: 1 dozen muffins
Prep: 15 mins
Total: 40 mins
Rated : 
 by 16 people
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
1. Preheat oven to 400 degrees F. Coat 12 large (1/2-cup) muffin cups with cooking spray or line with paper liners.
2. 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.
3. 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.
4. 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.
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.
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.
Nutrition Facts
Calories 185, Total Fat 7 g, Saturated Fat 1 g, Monounsaturated Fat 4 g, Cholesterol 18 mg, Sodium 245 mg, Carbohydrate 27 g, Fiber 2 g, Protein 4 g, Potassium 42 mg. Exchanges: Starch 1,Other Carbohydrate 1,Fat 1.5.
Percent Daily Values are based on a 2,000 calorie diet

Comments (12)
poowee123 wrote:

Not a good recipe...

5/19/2014 12:47:43 AM Report Abuse
mvblanco105 wrote:

"Healthy" label aside, the batter is more like a cookie dough than a muffin batter...very dry and crumbly.

10/13/2013 09:22:27 AM Report Abuse
k.sunshine98 wrote:

Mine burnt :( But would probably be good warm with some butter on it

8/7/2013 08:55:43 PM Report Abuse
ag7985 wrote:

Ronald's recipe is much more healthier! You can definitely substitute unsweetened applesauce for oil. Thanx Ronald for the suggestions

8/5/2013 11:54:44 PM Report Abuse
lbelzile wrote:

I'd hate to see what the original is if this is the makeover... white sugar, white flour, buttermilk and canola oil? Not healthy ingredients in my book. How about spelt flour, sucanat and greek yogurt? Now that would be a makeover!

6/4/2012 09:46:26 AM Report Abuse
angienkenny111 wrote:

umm same carbs as a regular muffin :) ill get a chocolate chip muffin instead with the same cals and carbs!

5/10/2012 09:20:44 AM Report Abuse
minuevadieta wrote:

Why is this supposed to be healthy? It has sugar, hydrogenated vegetable oil, and wheat flour...

5/10/2012 08:43:01 AM Report Abuse
clebel5 wrote:

Buy a microplaner (fine grater) to zest the lemon. The idea is to get a fine zest of the lemon. The rest you can mix by hand.

4/2/2012 09:22:11 AM Report Abuse
charneym1 wrote:

I don't have a food processor, how do I make these muffins.

4/1/2012 05:51:27 PM Report Abuse

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