Real Recipes From Real Home Cooks ®
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. 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...."
INGREDIENTS
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1 lemon
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1/2 cup sugar
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1 cup nonfat buttermilk (see Tip)
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1/3 cup canola oil
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1 large egg
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1 teaspoon vanilla extract
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1 cup white whole-wheat flour or whole-wheat pastry flour (see Shopping Tip)
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1 cup all-purpose flour
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2 teaspoons baking powder
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1 teaspoon baking soda
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1/4 teaspoon salt
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1 1/2 cups fresh or frozen (not thawed) raspberries
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TIP: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.
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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 fou
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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.
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