Lemon Raspberry Muffins
- Ready In:
- 35mins
- Ingredients:
- 12
- Yields:
-
12 muffins
- Serves:
- 12
ingredients
- 1 lemon
- 1⁄2 cup sugar
- 1 cup vanilla yogurt
- 1⁄3 cup canola oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour
- 1 cup flour
- 1 1⁄2 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 1⁄2 cups fresh raspberries (or frozen)
directions
- Preheat oven to 400°F Coat 12 large (1/2-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 yogurt, oil, egg, and vanilla. Pulse until blended.
- Combine whole-wheat flour, baking powder, baking soda, and salt in a large bowl. Add the yogurt 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, 18 to 25 minutes. Let cool in the pan for five minutes before turning out onto a wire rack. Serve warm.
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RECIPE SUBMITTED BY
I love to cook, but with two picky kids (ages 5 and 8) and no free time, I have a limited ability to be creative these days. I try to feed my family healthy foods so am always looking for quick, but wholesome meals. I usually only review the recipes that we found to be outstanding or very good. If something came out badly or I changed it drastically, I don't feel that it's fair to give it a poor review.