Always on the search for fun, healthy muffin recipes, I decided that I wanted to try raspberry muffins. I found this recipe online and modified it a bit (the original recipe mixed everything in a food processor which turned out, as I guessed to be very unnecessary). The muffins turned out really well and I will definitely make them again, maybe substituting some of the oil with yogurt or apple sauce to make them even healthier.
Healthy Lemon Raspberry Muffins
1 lemon
1/2 C sugar
1 C nonfat buttermilk, or 1 tbsp lemon juiced mixed in 1 C skim milk (I used this substitution since I forgot to buy buttermilk)
1/3 C canola oil
1 egg
1 tsp vanilla extract
1 C whole-wheat flour
1 C all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 small container fresh raspberries
1. Preheat oven to 400.
2. Combine zest of lemon, sugar, buttermilk, oil, egg and vanilla in one bowl. In a separate bowl combine flour, baking powder, baking soda and salt.
3. Add wet ingredients into dry ingredients and fold in until just combined.
4. Gently fold in raspberries.
5. Bake 15-20 minutes until golden. Cool 5 minutes before turning out of pan. Makes 12 muffins.
Difficulty: Easy
Debbie's Rating: 9
Debbie! I made these yesterday for Easter breakfast and they were a HUGE hit! They were so fresh and lemony and really tasty! I used frozen raspberries instead of fresh, directly out of the freezer, and the lemon/milk = buttermilk combo and both worked great! I already had many requests for the recipe and will definitely be making these again! Thanks. Hope all is well by you :)
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