Lemon Raspberry Muffins Recipe

Name: Lemon Raspberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Lemon Juice; 1/2 cups Sugar; 1 cup Nonfat Buttermilk; 1/3 cups Canola Oil; 1 whole Egg; 1 teaspoon Vanilla Extract; 1-1/2 cup Whole Wheat Flour; 1/2 cups All-purpose Flour; 2 teaspoons Baking Powder; 1 teaspoon Baking Soda; 1/4 teaspoons Salt; 1-1/2 cup Raspberries (Fresh Or Frozen)

Servings: persons

1 Tablespoon Lemon Juice
1/2 cups Sugar
1 cup Nonfat Buttermilk
1/3 cups Canola Oil
1 whole Egg
1 teaspoon Vanilla Extract
1-1/2 cup Whole Wheat Flour
1/2 cups All-purpose Flour
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1/4 teaspoons Salt
1-1/2 cup Raspberries (Fresh Or Frozen)

1
Preheat oven to 400u00b0F. Coat 12 muffin cups with cooking spray or line with paper liners.
2
In a medium sized mixing bowl, combine the lemon juice and sugar. Add buttermilk, oil, egg and vanilla and mix until blended. Set aside.
3
In a large mixing bowl, combine whole wheat flour, all-purpose flour, baking powder, baking soda and salt. Add in the wet mixture and fold until almost blended. Fold in raspberries, while slightly mushing them. Don't overmix the batter because the muffins don't come out as fluffy.
4
Divide the batter among the muffin cups, filling almost all the way full. The whole amount of batter should fit equally between all 12 muffin cups.
5
Bake until the edges and tops are golden, 20 to 25 minutes. Let cool in the pan for 5 minutes. It helps them to come out of the muffin pan alot easier.
6
For freezing: Freeze after baking muffins completely. To reheat, wrap muffin in a paper towel and microwave on defrost for 1 minute, then on high for 30 to 60 seconds.

863

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 Tablespoon Lemon Juice, 1/2 cups Sugar, 1 cup Nonfat Buttermilk, 1/3 cups Canola Oil, and more.

Yes, Lemon Raspberry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Raspberry Muffins

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