Lemon Raspberry Muffins
Lemon Raspberry Muffins - lots of bright lemon flavor and fresh raspberries for a tender and delicious muffin.
Servings: 12
Ingredients
- 1 lemon
- 1/2 cup granulated sugar
- 1 cup buttermilk
- 1/3 cup canola oil
- 1 whole large egg
- 1 teaspoon vanilla extract
- 1 cup white whole-wheat flour or all-purpose flour
- 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
Instructions
- 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.
Nutrition
Serving: 1g | Calories: 175kcal | Carbohydrates: 25g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Cholesterol: 16mg | Sodium: 280mg | Fiber: 2g | Sugar: 10g
