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Photo: Photographer / Brie Passano Styling / Annie Probst / Holly Raibikis
Active Time:30 minsTotal Time:1 hrServings:12Jump to Nutrition Facts
Active Time:30 minsTotal Time:1 hrServings:12
Active Time:30 mins
Active Time:
30 mins
Total Time:1 hr
Total Time:
1 hr
Servings:12
Servings:
12
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsCrumb Topping¼cupall-purpose flour¼cuplight brown sugar1teaspoonlemon juicePinch of salt1 ½tablespoonscanola oilMuffins1cupwhole-wheat flour, preferably white-whole wheat1cupall-purpose flour2teaspoonsbaking powder1teaspoonbaking soda¼teaspoonsalt1cupbuttermilk⅓cupcanola oil½cupgranulated sugar1large eggZest of 1 lemon1teaspoonvanilla extract1 ½cupsfresh raspberries
Cook Mode(Keep screen awake)
Ingredients
Crumb Topping
¼cupall-purpose flour
¼cuplight brown sugar
1teaspoonlemon juice
Pinch of salt
1 ½tablespoonscanola oil
Muffins
1cupwhole-wheat flour, preferably white-whole wheat
1cupall-purpose flour
2teaspoonsbaking powder
1teaspoonbaking soda
¼teaspoonsalt
1cupbuttermilk
⅓cupcanola oil
½cupgranulated sugar
1large egg
Zest of 1 lemon
1teaspoonvanilla extract
1 ½cupsfresh raspberries
DirectionsPreheat oven to 400°F. Coat a 12-cup muffin pan with cooking spray.To prepare crumb topping:Combine 1/4 cup flour, brown sugar, lemon juice and a pinch of salt in a small bowl. Add 1 1/2 tablespoons oil and stir until crumbly.To prepare muffins:Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Whisk buttermilk, oil, sugar, egg, lemon zest and vanilla in a medium bowl until well combined. Add the buttermilk mixture to the dry mixture and fold until almost blended. Gently fold in raspberries. Divide the batter evenly among the prepared muffin cups. Sprinkle with the crumb topping, gently pressing to adhere.Bake until golden brown and a skewer inserted into the center comes out clean, about 20 minutes. Let muffins rest in the pan on a wire rack for 10 minutes. Transfer the muffins to the rack and cool at least 5 minutes more before serving.Originally appeared: EatingWell.com, February 2022
Directions
Preheat oven to 400°F. Coat a 12-cup muffin pan with cooking spray.To prepare crumb topping:Combine 1/4 cup flour, brown sugar, lemon juice and a pinch of salt in a small bowl. Add 1 1/2 tablespoons oil and stir until crumbly.To prepare muffins:Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Whisk buttermilk, oil, sugar, egg, lemon zest and vanilla in a medium bowl until well combined. Add the buttermilk mixture to the dry mixture and fold until almost blended. Gently fold in raspberries. Divide the batter evenly among the prepared muffin cups. Sprinkle with the crumb topping, gently pressing to adhere.Bake until golden brown and a skewer inserted into the center comes out clean, about 20 minutes. Let muffins rest in the pan on a wire rack for 10 minutes. Transfer the muffins to the rack and cool at least 5 minutes more before serving.
Preheat oven to 400°F. Coat a 12-cup muffin pan with cooking spray.
To prepare crumb topping:Combine 1/4 cup flour, brown sugar, lemon juice and a pinch of salt in a small bowl. Add 1 1/2 tablespoons oil and stir until crumbly.
To prepare muffins:Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Whisk buttermilk, oil, sugar, egg, lemon zest and vanilla in a medium bowl until well combined. Add the buttermilk mixture to the dry mixture and fold until almost blended. Gently fold in raspberries. Divide the batter evenly among the prepared muffin cups. Sprinkle with the crumb topping, gently pressing to adhere.
Bake until golden brown and a skewer inserted into the center comes out clean, about 20 minutes. Let muffins rest in the pan on a wire rack for 10 minutes. Transfer the muffins to the rack and cool at least 5 minutes more before serving.
Originally appeared: EatingWell.com, February 2022
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Nutrition Facts(per serving)223Calories9gFat33gCarbs4gProtein
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.
