This Colorado weather is crazy! It was close to 60 degrees here yesterday. That is not the January I am used to! My son’s 1st grade class has been learning about matter (solids, liquids and gases) for the last couple weeks. Yesterday I got to go volunteer in his class to help them with an experiment, to turn a liquid into a solid. They made Ice Cream!! Imagine two 4th grade classes and one 1st grade class in a room shaking bags like crazy. It was a little crazy, but it was fun and the kids loved it. I guess the 60 degree day was the perfect weather for this experiment.
A couple weeks ago when my parents were here, and I made these muffins. My dad is a big fan of all different berries, so I thought these would be a big hit with him. Plus it is a Eating Well recipe, so you know it can’t be all that bad for you. I think most of us are struggling with that this time of year! I loved the subtle lemon flavor in these. It worked perfectly with the raspberries. The recipe called for leaving the raspberries whole, but next time I think I will cut them in half, so you get more raspberries going throughout the entire muffin.
Lemon Raspberry Muffins
From Eating Well
1 lemon
1/2 cup sugar
1 cup buttermilk (lowfat or nonfat)
1/3 cup canola oil
1 egg
1 tsp vanilla
1 cup white whole-wheat flour (I only had whole what 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 (I used fresh)
Preheat oven to 400 degrees. Prepare 12 cup muffin tin with spray or liners.
Remove the zest from the lemon using a vegetable peeler. In a food processor combine lemon zest and sugar. Pulse until the zest is finally chopped and incorporated with the sugar. Add buttermilk, canola oil, egg and vanilla and pulse until combined.
In a separate bowl mix together both flours, baking powder, baking soda and salt. Pour the wet ingredients into the flour and mix until almost blended. Fold in the raspberries. Fill muffins tins about 2/3rd full. Bake for 18-20 minutes. Let cool in pan for 5 minutes before removing.
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I love love love muffins and Eating Well is one of my go-to cookbooks when I need a recipe asap. Good choice! I hope everyone liked them. If it were me visiting these babies would have been gone in minutes.
i love Eating Well recipes and these muffins would make a wonderful snack. You should link it to the #citruslove. would be a shame for others no to see it.
Roxana – what is #citrus love? Is that just a tag I put on the link for twitter?
The weather has been crazy here too! Yummy muffins, I now crave muffins, which doesn’t happen often.
Insane weather here as well. No idea what it wants to do.
oh wow – I love berries in muffins! These look awesome.
Lemon and raspberry are suuuuch a great combo! These muffins sound fantastic, Erin. x
Oh these sound fantastic! Love the raspberries, these must taste so refreshing
I could use a 60 degree day about now. I agree this winter has been crazy weird. The muffins look really wonderful. I love Eating Well’s website. They have some great recipes on them.
Lemon muffins are one of my favorites, and here you go and add raspberries to them. LOVE it! What a delicious idea.
Any sort of berry plus lemon is a really perfect combination, isn’t it? These look wonderful!
Oh this flavor combo sounds great! I love muffins in the morning.
What a great combo, Erin! berries and citrus go so well together.
That’s so cute about your son and the ice cream making. I am looking forward to those times with Joshie
Delicious! I actually liked that you used whole wheat flour! …and there’s something about buttermilk in baked goods – yum!
I have such fond memories of making ice cream in a bag! Thanks for reminding me of those memories. These are fantastic muffins, and a flavor combo I haven’t done before. I’m going to make some for Sunday brunch.
Muffins are such a wonderful way to start the day … or even as a snack. This is such a delicious recipe – - I love any sort of berry mixed with lemon. It’s such a yummy contrast that work soo well together
I’m also a BIG fan of all the berries, and I am loving this muffin combination you have!:) I can already imagine the zesty and berry-licious flavor it has!;)
You are just so creative and bold to opt for this combo, but I am just so excited to see them turning out so well in appearance, and I am pretty sure that it tastes as great too!!!:D
My sister lives in Denver and I met up with her in Michigan…she left your 60º weather for 0º this AM! Hope some of your heat wave makes it to Indiana
PS…your muffins look amazing!
Oh weather is crazy here in TN too…today is bellow 0 and two days ago you could walk in a t-shirt..
Your muffins and perfect in every possible way! Congrats on top 9!
It’s freezing here. I have the heat on and I’m still cold. I need to move. Hawaii here I come. Lol! Great muffins, congrats on top 9!
I just love lemon with berries in baked goods. i can;t wait to make these. Yum
Mmmm! Lemon raspberry muffins? Now I could have that for breakfast, yum! Lovely post Erin, and kudos on the new site! I’m loving it! Thanks for sharing such a great post, and Congratulations on Top 9! =]
I would have liked science class a lot more in school if we made ice cream.
What a fun activity to do with your son’s class! I don’t think I have ever made ice cream in a bag!
These muffins look excellent! I love the lemon and raspberry combo!
i’ve had a lemon raspberry muffin recipe saved for quite some time and haven’t made them yet. but yours look even more delicious! and they are much healthier. i love raspberries.