Lemon Raspberry Muffins

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

1. Preheat oven to 400°.
2. Line a 12-cup muffin tin with cupcake liners.
3. In a food processor, combine lemon zest and sugar and pulse until the zest is finely chopped.
4. Add buttermilk, oil, egg whites, and vanilla and pulse until blended.
5. In a large bowl, combine flours, baking powder, baking soda, and salt.
6. Add the buttermilk mixture and stir until just combined.
7. Gently fold in raspberries.
8. Divide the batter among the muffin cups.
9. Bake the muffins until the edges and tops are golden, 20 to 25 minutes.
10. Let cool in the pan for 5 minutes before transferring to a wire rack.

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