These lemon raspberry muffins are great for breakfast or brunch. Make a batch on the weekend and wrap them individually, so you have healthy muffins for the week.
Servings: 12
Nutrition Facts
- Calories: 176
- Fat: 6g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 349mg
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 4g
Ingredients
- 1 tbsp lemon zest
- 1/2 cup sugar
- 1 cup nonfat buttermilk
- 1/3 cup safflower 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
Directions
- 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.
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