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Lemon-Raspberry Muffins

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  • Lemon-Raspberry Muffins

    Here's a lovely muffin with less calories than the usual. Only 185 about. It's made with white whole wheat flour or just whole wheat pastry flour. White whole-wheat flour is made from a special variety of white wheat, it is light in color and flavor but has the same nutritional properties as regular whole wheat and bakes up fluffier.

    If you can't use a microplane to zest the lemon, be sure to get the strips of lemon zest finely ground into the sugar. You don't want big bits of zest by itself. It should look like sand after you combine it

    Makes 1 dozen muffins


    1 lemon
    1/2 cup sugar
    1 cup nonfat buttermilk (Since people don't keep buttermilk around like they used to, you can also use dried buttermilk powder. It will last for months in the pantry and is very inexpensive.)
    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

    1. Preheat oven to 400°F. Coat 12 large (1/2-cup) muffin cups with cooking spray or line with paper liners.

    2. Use a microplane grater zester to remove the zest from the lemon. It is well worth the price in getting one. Or you can use a veggie peeler if no other zester is available. Then you'd have to 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.

    3. 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.

    4. 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.


    NUTRITION INFORMATION: Per muffin: 185 calories; 7 g fat (1 g sat, 4 g mono); 18 mg cholesterol; 27 g carbohydrate; 4 g protein; 2 g fiber; 245 mg sodium; 42 mg potassium.


    Helpful tip: Wrap each in plastic and freeze in a freezer bag for up to 1 month. To reheat, remove plastic, wrap muffin in a paper towel and microwave on High for 30 to 60 seconds.
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