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Lemon Raspberry Muffins Recipe - Healthy Cooking Demo

Nutrition Facts

Yield: 12 muffins, Portion: 1 muffin
    • Calories: 176
    • Fat: 6g
    • Saturated Fat: 0
    • Cholesterol: 0
    • Sodium: 349mg
    • Carbohydrates: 27g
    • Fiber: 3g
    • Protein: 4g
* Nutritional information is based on ingredients listed and serving size; any additions or substitutions to ingredients may alter the recipe's nutritional content

Lemon Raspberry Muffins Recipe

Heart Healthy Recipe Diabetes Recipe
These lemon raspberry muffins are a great grab and go breakfast. Make a batch on the weekend, wrap them individually and you have quick breakfast muffins or snacks for the week.

Ingredients

    • 1 Tbsp lemon zest
    • 1/2 cup granulated sugar
    • 1 cup nonfat buttermilk
    • 1/3 cup canola oil
    • 2 egg whites
    • 1 tsp vanilla extract
    • 1 cup whole wheat flour
    • 1 cup all-purpose flour
    • 2 tsp baking powder
    • 1 tsp baking soda
    • 1/4 tsp salt
    • 1 1/2 cups fresh raspberries

Preparation

    • Preheat oven to 400°. Line a 12-cup muffin tin with cupcake liners. In a food processor, combine lemon zest and sugar and pulse until the zest is finely chopped.
    • Add buttermilk, oil, egg whites and vanilla and pulse until blended.
    • In a large bowl, combine flours, baking powder, baking soda and salt. Add the buttermilk mixture and stir until just combined.
    • 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 transferring to a wire rack.

Review Date: February 26, 2013
Reviewed By: Christina D. Wright, RD, LDN, Nutrition Editor, Baldwin Publishing.
Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing. Contact Editor
This page created February 1, 2010 and last modified September 23, 2010
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