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Lemon-Raspberry Muffins

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Who can say no to a good muffin? Not anybody I know! Now you don’t have to feel guilty about all the calories with this delicious healthier version that you can whip up in your kitchen.

Makes: 1 dozen muffins


• 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
• 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 (see tip)


1. Preheat oven to 400°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.


3. 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.


4. 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.


5. Gently fold in raspberries. Divide the batter among the muffin cups. You can use an ice cream scoop for this.


6. 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.

Tip: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.
You can also replace the raspberries with strawberries if desired.