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Lemon Raspberry Muffins
Plus+ 5 Per Serving
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
1. Preheat oven to 400°F. Coat 12 large (1/2-cup) muffin cups with cooking spray or line with
2. 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.
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.
Makes 12 Muffins (1 Per Serving)
Nutritional Info Per Serving: 185 calories; 7 g fat; 18 mg cholesterol; 27 g carbohydrates;
4 g protein; 2 g fiber; 245 mg sodium