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Almost Whole Wheat Lemon and Berry Muffins

 
30

Whole Wheat Lemon and Raspberry Muffins

Yield

12

servings

Prep

10

min

Cook

20

min

Ready

38

min

Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Sodium
 

Ingredients

1 each lemon
½ cup sugar
1 cup buttermilk
*
cup canola oil
1 large eggs
1 teaspoon vanilla extract
1 cup whole-wheat pastry flour
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 ½ cups raspberries
or blueberries, fresh or frozen (not thawed)

Directions

Preheat oven to 400°F.

Coat 12 large (½-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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 61g (2.2 oz)
Amount per Serving
Calories 18034% of calories from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 18mg 6%
Sodium 102mg 4%
Total Carbohydrate 9g 9%
Dietary Fiber 2g 6%
Sugars g
Protein 5g
Vitamin A 1% Vitamin C 10%
Calcium 2% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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