Last week I made raspberry lemon muffins for a brunch I was hosting with some friends, and took the rest into my always hungry government office. These simple muffins were not only tasty, but also relatively low-fat. They were a hit with everyone and something I plan to add into my somewhat predictable breakfast routine.
Raspberry Lemon Muffins (makes 12 muffins)
- 1 lemon
- 1/2 cup sugar
- 1 cup lowfat buttermilk
- 1/3 cup canola oil
- 1 large egg
- 1 tsp vanilla extract
- 1 cup white 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
Preheat oven to 400°F. Coat 12 large (1/2-cup) muffin cups 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. Best served warm.:)