Lemon Raspberry Muffins

35 minutes Prep: 8 minutes Cook: 20 minutes

180 calories per serving view nutrition facts

happyzhangbo

12 servings suggest servings

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Ingredients

1	each	lemon
1/2	cup	sugar
1	cup	buttermilk, non-fat
1/3	cup	canola oil
1	large	egg
1	teaspoon	vanilla extract
1	cup	pastry flour, whole wheat
1	cup	flour, all-purpose
2	teaspoons	baking powder
1	teaspoon	baking soda
1/4	teaspoon	salt
1 1/2	cups	raspberries	fresh or frozen (not thawed)

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.

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Nutrition Facts

Serving Size 61g

Amount per Serving

Calories 180 34% of calories from fat

	% Daily Value*
Total Fat 7.0g	10%
Saturated Fat 1.0g	3%
Trans Fat 0.0g
Cholesterol 18mg	6%
Sodium 102mg	4%
Total Carbohydrate 28.0g	9%
Dietary Fiber 2.0g	6%
Sugars 9.0g
Protein 3.0g	5%

Vitamin A	1%		Vitamin C	10%
Calcium	2%		Iron	9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Sausage And Peppers

I tried this recipie, but had to change a few things. I didn't have white wine so I used a red wine. Added a splash of italian seasoning and only used half of the fennel seed. Very Very tasty, best I've ever had! Next time though I'll use some sweet sausage along with the hot, maybe half and half, it was just a bit spicy for me.