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Lemon-Raspberry Muffins

Lemon-Raspberry Muffins

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.


  • 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.

AUTHOR Marie Simmons
BRAND EatingWell

YIELD 1 dozen muffins
ACTIVE TIME 15 minutes
TOTAL TIME 40 minutes


Per serving 185 Calories
Total Fat 7 g
Saturated Fat 1 g
Mono Saturated Fat 4 g
Cholesterol 18 mg
Sodium 245 mg
Fiber 2 g
Protein 4 g
Potassium 47 mg
Added Sugars 8 g
Total Sugars 10 g
Calcium 53 mg
Folate 36 mcg
Omega-3 1 g
Omega-6 1 g
Vitamin E 2 mg
Vitamin B3 1 mg
Carbohydrate Servings 2

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