Lemon Raspberry Muffins give a sweet and tangy flavor. Having lemon and raspberry may seem such an odd combination but you will be surprised as to how tasty it is and healthy too. The main secret to its tangy taste is because of the lemon zest added in. Eating the muffins would really be great when eaten warm right from the oven. You can always store in the fridge the extra ones left and reheat them when you want to grab a bite.
Benefits of Eating Lemon Raspberry Muffins
There is so much healthy goodness that lemons have to offer. It is ideal for people who are suffering from throat infections, dental problems, constipation and even respiratory disorders too. But if there is one thing that makes lemons real popular is due to the fact that it is good in keeping the immune system strong because it is high in vitamin C. The long list of health benefits that lemons have to offer is because it contains vitamin B, carbs, proteins and phosphorus. So each time you Lemon Raspberry Muffins, don’t forget the goodness it has to offer.
Ingredients of Lemon Raspberry Muffins
- 1 lemon
- 1/2 cup sugar
- 1 cup nonfat buttermilk,
- 1/3 cup canola oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup white whole-wheat flour, or whole-wheat pastry flour
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups fresh or frozen (not thawed) raspberries
Steps for Making Lemon Raspberry Muffins
Preheat oven to 400°F. Coat 12 large (1/2-cup) muffin cups with cooking spray or line 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 before turning out onto a wire rack. Serve warm.
Time Table and Serving
- Preparation Time: 15 minutes
- Cooking Time: 40 minutes
- Serving: 1 dozen muffins
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