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Cook Time:15 minsAdditional Time:25 minsTotal Time:40 minsServings:12Yield:1 dozen muffinsJump to Nutrition Facts
Cook Time:15 minsAdditional Time:25 minsTotal Time:40 minsServings:12Yield:1 dozen muffins
Cook Time:15 mins
Cook Time:
15 mins
Additional Time:25 mins
Additional Time:
25 mins
Total Time:40 mins
Total Time:
40 mins
Servings:12
Servings:
12
Yield:1 dozen muffins
Yield:
1 dozen muffins
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1lemon½cupsugar1cupnonfat buttermilk (see Tip)⅓cupcanola oil1large egg1teaspoonvanilla extract1cupwhite whole-wheat flour or whole-wheat pastry flour (see Shopping Tip)1cupall-purpose flour2teaspoonsbaking powder1teaspoonbaking soda¼teaspoonsalt1 ½cupsfresh or frozen (not thawed) raspberries
Cook Mode(Keep screen awake)
Ingredients
1lemon
½cupsugar
1cupnonfat buttermilk (see Tip)
⅓cupcanola oil
1large egg
1teaspoonvanilla extract
1cupwhite whole-wheat flour or whole-wheat pastry flour (see Shopping Tip)
1cupall-purpose flour
2teaspoonsbaking powder
1teaspoonbaking soda
¼teaspoonsalt
1 ½cupsfresh or frozen (not thawed) raspberries
Directions
Preheat oven to 400 degrees 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.
To Make Ahead
Wrap each in plastic and freeze in a freezer bag for up to 1 month. To reheat, remove plastic, wrap muffin in a paper towel and microwave on High for 30 to 60 seconds.
Tips
No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole wheat. Whole-wheat pastry flour can be used as a substitute here. Both can be found in the natural-foods section of the supermarket or online from King Arthur Flour, bakerscatalogue.com.
Originally appeared: EatingWell Magazine, July/August 2007; updated April 2023
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Nutrition Facts(per serving)182Calories7gFat27gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
