The secret to the sparkling flavor of these delicately crumbed muffins is the strips of lemon zest finely ground into the sugar. Enjoy the muffins warm right from the oven.
- 1 each lemon
- ½ cup sugar
- 1 cup nonfat buttermilk
- ⅓ cup canola oil
- 1 each large egg
- 1 teaspoon vanilla extract
- 1 cup white whole-wheat flouror whole-wheat pastry flour
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups fresh or frozen (not thawed) raspberries
- Preheat oven to 400°F. Coat 12 large (½-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.
MAKE AHEAD TIPS
- No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk,” the ratio is 1 tablespoon lemon juice or vinegar to 1 cup milk; let stand for about 10 minutes before using.
- White whole-wheat flour is made from hard white wheat berries, which makes it lighter in color and flavor than regular whole-wheat flour, but with the same nutritional properties. For the best flavor, store it airtight in the freezer.
- 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.