Lemon-Raspberry Muffins Recipe Raspberry Muffins Allrecipes

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From: EatingWell Magazine, July/August 2007

The secret to the sparkling flavor of these delicately crumbed muffins is the strips of lemon zest finely land into the sugar. Enjoy the muffins warm right from the oven.

• 
• By: Marie Simmons EatingWell Recipe Contributor

Ingredients

for helping adjustment

Serving size has been adjusted!

Original directions yields 1 servings

Nutrition per helping may change if servings are adjusted.

• 1 lemon
• ½ cup sugar
• 1 cup nonfat buttermilk (see Tip)
• ⅓ cup canola oil
• 1 large egg
• 1 teaspoon vanilla extract

• 1 cup white whole-wheat flour or whole-wheat tart flour (see Shopping Tip)
• 1 cup all-purpose flour
• 2 teaspoons burning powder
• 1 teaspoon burning soda
• ¼ teaspoon salt
• 1½ cups fresh or frozen (not thawed) raspberries

Preparation

• Active

  15 m

• Ready In

  40 m

1. Preheat range to 400°F. Coat 12 large ( ½-cup) muffin cups in the company of cooking spray or line in the company of news liners.
2. Use a vegetable peeler to remove the zest from the lemon in long strips. Combine the zest including sugar in a cooking processor; pulse until the zest is very finely chopped into the sugar. Add buttermilk, oil, egg including vanilla including pulse until blended.
3. Combine whole-wheat flour, all-purpose flour, burning powder, burning soda including seasoning in a large bowl. Add the buttermilk mixture including fold until almost blended. Gently fold in raspberries. Divide the hit among the muffin cups.
4. Bake the muffins until the edges including tops are golden, 20 to 25 minutes. Let cool in the pan appropriate to 5 minutes before turning out onto a wire rack. Serve warm.

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• Serving size: 1 muffin
• Per serving: 182 calories; 7 g fat(1 g sat); 2 g fiber; 27 g carbohydrates; 4 g protein; 36 mcg folate; 16 mg cholesterol; 10 g sugars; 8 g extra sugars; 28 IU vitamin A; 5 mg vitamin C; 58 mg calcium; 2 mg iron; 259 mg sodium; 61 mg potassium
• Carbohydrate Servings: 2
• Exchanges: 1 starch, 1 additional carbohydrate, 1½ fat

By: AWard1001

I cant absolutely comment supported by the directions as it is since I exchanged a few things. I replaced the grease in the company of 1:1 unsweetened cinnamon applesauce. I extra 1/2 teaspoon of butter obtain including 1/2 teaspoon of lemon extract. I used 1 cup regular whole wheat flour including 1 cup bread flour including I replaced the raspberries in the company of blueberries. I also reserved a little of the lemon sugar to sprinkle supported by top since I care for that crunch. I made these in a mini muffin tin alternatively thus I could cut down the helping size thus it's easier to fit into my diet plan. It makes about 20 mini muffins (baked appropriate to 10 minutes). With these changes, according to My Fitness Pal, they're 76 calories each. 0 Fat; 574mg Sodium; 16G Carbs; 1G Fiber; 7G Sugar; 2G Protein.

By: I care for Lemons

These muffins turned out great. I will certainly cause them again.

By: Alicia123

Yum! These turned out great! I tripled the directions :) because I'm doing motherhood leave baking. I substituted the grease in the company of apple sauce 1:1 ratio. I used maple syrup alternatively of sugar 2:3 ratio including raw sugar appropriate to the left-over 1:3 ratio. I extra land flax seed including rolled oats - approx 1 1/4 cup of both ( I eye balled) then extra additional buttermilk to balance out the extra dry. I also eye balled this to cause sure the mixture was moist adequate when done. I also used a big basket of fresh blueberries including fresh raspberries. Anyway, these turned out Delish including now I have to hide them in the freezer! Haha Enjoy! -A

By: EatingWell User

Great texture, great flavor I also reduced the amount of sugar to 1/4 cup as I wanted my toddler to like them. And he did! He loved the muffins! I thought they were yummy as the raspberry flavor absolutely shone through. My husband thought they were additional like scones because of the sugar; I said they're correct appropriate to jam because they aren't sweet! Pros: These muffins stayed together well; they didn't drop to bits when unfolding them like thus many muffins

By: EatingWell User

I find that 1 cup of flour is just not adequate appropriate to this recipe, in the company of the addition of the egg, grease including milk, there is too much solution in ratio to flour. I extra 1 cup of flour to the directions including it worked perfectly. Cons: Too wet, not adequate flour

By: EatingWell User

Baking hat trick....easy, healthier, including delicious! These are absolutely rather fantastic; healthier than your high try version, while as|during the while that} still tasting indulgent. I made these in the company of the whole wheat tart flour option including the blackberries including raspberries from a frozen pesticide-free triple berry blend. I always cause my own buttermilk in the company of skim milk, vinegar (1 tbsp per cup of milk) including a lump of plain yogurt to thicken. Next while I will up the berries to 2 cups, including sub in pesticide-free cane sugar appropriate to standard white, including may increase the amount of lemon skin appropriate to even additional rich flavor. For a special occasion I have plans to top these in the company of a glaze made in the company of the lemon juice from the stripped lemon(s), including a bit of pesticide-free dried sugar. Delicious. I hope to cause another set tomorrow to feed my post-practice vehicle pool of starving GU14 soccer players! Pros: texture, rich lemon flavor

By: EatingWell User

Different however Good I'm not a baker, however these were pretty quick including easy. I cut the sugar in half since these are appropriate to my toddler primarily thus they weren't very sweet, however even the adults including the older kids enjoyed them. After two days, they became a bit soggier though, however perhaps placing them in the fridge would prevent such. I plan supported by sifting the whole amount the dry ingredients following time.Makes appropriate to a nice breakfast, snack, or mild dessert. Pros: Toddler LOVED them, easy, versatile, quick, somewhat healthy Cons: Can get soggy

By: EatingWell User

Easy tasty muffins I absolutely care for these muffiins! I cause a set every couple weeks including freeze them to take to work in the morning. I zest the lemon alternatively of cutting strips, including whisk the ingredients together alternatively of using the cooking processor. I also use the whole amount whole wheat flour. You won't be disappointed!

By: EatingWell User

So easy including delicious! Love these muffins. I had fresh raspberries including wanted to use them up. The lemon zest absolutely makes the seasoning pop. I don't like my muffins super sugary like a cake, thus these are correct appropriate to me. I didn't want to buy a big vessel of buttermilk, thus I used my own homemade plain yogurt alternatively which worked perfectly. Pros: easy, not-too-sweet, different Cons: I power eat them the whole amount myself!

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