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Ingredients
- 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
Directions
- 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.
- Tip: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 53g | |
| Recipe makes 12 servings | |
| Calories 139 | |
| Calories from Fat 60 | 43% |
| Total Fat 6.75g | 8% |
| Saturated Fat 0.7g | 3% |
| Trans Fat 0.02g | |
| Cholesterol 18mg | 6% |
| Sodium 391mg | 16% |
| Potassium 52mg | 1% |
| Total Carbs 17.57g | 5% |
| Dietary Fiber 0.4g | 1% |
| Sugars 9.47g | 6% |
| Protein 2.3g | 4% |
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