Ingredients
1
lemon
1/2
cup
sugar
1
cup
nonfat buttermilk, (see Tip)
1/3
cup
canola oil
1
large egg
1
teaspoon
vanilla extract
1
cup
white whole-wheat flour, or whole-wheat pastry flour (see Shopping Tip)
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
Directions
1.
Preheat oven to 400 degrees F. Coat 12 large
(1/2-cup) muffin cups with cooking spray or line with paper liners.
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.
Tips:
Tip: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.
Tip: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.
Shopping Tip: White whole-wheat flour, made from
a special variety of white wheat, is light in color and flavor but has
the same nutritional properties as regular whole wheat. Whole-wheat
pastry flour can be used as a substitute here. Both can be found in the
natural-foods section of the supermarket or online from King Arthur Flour, bakerscatalogue.com.
MAKE AHEAD TIP: 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.
Nutrition Facts
Calories 185, Total Fat 7 g, Saturated Fat 1 g,
Monounsaturated Fat 4 g, Cholesterol 18 mg, Sodium 245 mg, Carbohydrate
27 g, Fiber 2 g, Protein 4 g, Potassium 42 mg. Exchanges: Starch
1,Other Carbohydrate 1,Fat 1.5.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet