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 whole Lemon, Zest Only; 1/2 cups Sugar; 1 cup Buttermilk (lowfat Or Nonfat); 1/3 cups Canola Oil; 1 whole Egg; 1 teaspoon Vanilla; 1 cup White Whole Wheat Flour; 1 cup 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 whole Lemon, Zest Only
1/2 cups Sugar
1 cup Buttermilk (lowfat Or Nonfat)
1/3 cups Canola Oil
1 whole Egg
1 teaspoon Vanilla
1 cup White Whole Wheat Flour
1 cup 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. Prepare a 12-cup muffin tin with spray or liners.
2
Remove the zest from the lemon using a vegetable peeler. In a food processor, combine lemon zest and sugar. Pulse until the zest is finally chopped and incorporated with the sugar. Add buttermilk, canola oil, egg and vanilla and pulse until combined.
3
In a separate bowl, mix together both flours, baking powder, baking soda and salt. Pour the wet ingredients into the flour and mix until almost blended. Fold in the raspberries. Fill muffins tins about 2/3 full.
4
Bake for 18-20 minutes. Let cool in pan for 5 minutes before removing.

941

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 whole Lemon, Zest Only, 1/2 cups Sugar, 1 cup Buttermilk (lowfat Or Nonfat), 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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