Categories: Breakfast Breads
Ingredients
- 1 medium lemon
- 1/2 cup sugar
- 1 cup buttermilk, fat-free
- 1/3 cup canola oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup flour, whole-wheat pastry, or white whole-wheat flour
- 1 cup flour, all-purpose
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cup fresh raspberries, or frozen (not thawed)
Directions
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Preheat oven to 400°F.
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Coat 12 large (1/2-cup) muffin cups with cooking spray or line with paper liners.
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Use a vegetable peeler to remove the zest from the lemon in long strips.
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Combine the zest and sugar in a food processor; pulse until the zest is very finely chopped into the sugar.
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Add buttermilk, oil, egg and vanilla and pulse until blended.
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Combine whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl.
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Add the buttermilk mixture and fold until almost blended.
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Gently fold in raspberries.
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Divide the batter among the muffin cups.
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Bake the muffins until the edges and tops are golden, 20 to 25 minutes.
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Let cool in the pan for 5 minutes before turning out onto a wire rack.
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Serve warm.