Lemon Raspberry Muffins

One of the great things about that Eating Well website I told you about is that you can sign up for emails that send you great recipes and information.  I think weekly I probably go through and save multiple recipes that come from these emails. 

Last week I received one about healthy muffins and other quick breads.  I scrolled through and found a number of yummy looking muffins I needed to make asap!  We love having fresh muffins around the house to grab on a quick morning on our way out the door, but don't have them very often because they are generally not too healthy.  However every once in a while I find a healthier recipe like this one or this one.

1 lemon

1/2 cup sugar

1 cup nonfat buttermilk (remember you can mix 1 tablespoon lemon juice w/ 1 cup milk)

1/3 cup canola oil (you can sub in sour cream or applesauce as well)

1 large egg

1 teaspoon vanilla extract

1 cup 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 (I used frozen and they were perfect)

Preparation

Preheat oven to 400°F. Coat 12 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 (mine were done at 20). Let cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm.

oops, they're not as healthy when you add a little butter on the inside?  oh well!