Saturday, September 4, 2010

Lemon Raspberry Muffins


When I was in college, I worked at a locally-owned bread shop/coffee shop.  All breads, muffins, and cookies were made fresh daily and were served on a rotating baking schedule.  Though all the muffins were wonderful, the lemon raspberry variety was by far the most popular and would sell out first.  And no wonder!  There is something beautiful about the combination of lemons and raspberries; they are light and fresh, yet sweet and satisfying at the same time.  Plus, I personally like the color combination of yellow and pink!  These muffins add a healthful component by incorporating whole wheat flour.  Beautiful!

Lemon Raspberry Muffins
Source: Eating Well

1 lemon
1/2 cup sugar
1 cup nonfat buttermilk
1/3 cup canola oil
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

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 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. Let cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm.

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