Lemon-Raspberry Mini Muffins
In a quest to find a good, fruit inspired breakfast muffin I came across a recipe for Lemon-Raspberry Muffins from EatingWell. So keeping with my bite-size obsession, I of course made mini muffins. Somehow I happened to have everything on hand thanks to a bag of organic frozen raspberries in the freezer that needed to be used.
These aren’t your normal muffins. They are actually pretty healthy. Low calorie, fat, sodium, and cholesterol!
I know what you might be thinking… healthy=bland. I was thinking the same thing…
My goodness was I wrong. So very wrong!
The lemon. The raspberries. The lemon-raspberry combo. Yum. My kitchen smelled like a bakery for a good 3 hours after they came out of the oven. I think I’ll bake them again just for the smell. If only I could bottle it…
Also, they freeze for up to a month! Just wrap the muffins individually in plastic wrap and when you’re ready to devour one (or two), pop it in the microwave for 30 seconds wrapped in a paper towel (without the plastic wrap of course). I will be keeping some on hand for those mornings when there really isn’t time for breakfast.
Lemon-Raspberry Mini Muffins
adapted from EatingWell
1 lemon 1/2 cup sugar 1 cup nonfat buttermilk 1/3 cup canola oil 1 large egg 1 teaspoon vanilla extract 1 cup white whole-wheat flour or whole-wheat pastry 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 |
Preheat oven to 400°F and spray 2 mini muffin pans (24 total muffins) with cooking spray or line with mini paper liners.
Remove the lemon zest in long strips using a vegetable peeler. In a food processor combine the zest and sugar and pulse until the zest is very finely chopped into the sugar. Add buttermilk, oil, egg and vanilla. Pulse until well combined. Mix together whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in large mixing bowl. Fold in the buttermilk mixture until almost blended. Gently fold in the raspberries, being cautious not to squash them. Divide the batter among the muffin cups. Bake 10-13 minutes or until the edges and tops are golden brown. Cool in the pans for about 5 minutes then place muffins on wire rack. Makes about 2 dozen mini muffins. |
Notes:
I used regular whole-wheat flour, not whole-wheat pastry flour and they came out just fine.
For regular size muffins, bump up the baking time to 20-25 minutes. Makes 1 dozen regular muffins.
Also, the original recipe says to serve warm; while they are excellent warm, they are also really good room temp or cold.
Don’t miss a bite! Subscribe via RSS, e-mail or follow me on Twitter!
Print This Post
Tags: lemon, lemon-raspberry muffins, mini muffins, Muffins & Breads, raspberry
Categories:
Muffins & Breads
Amanda
Yeah, healthy muffins! Count me in! They look delicious and I bet the raspberries add just enough flavor to hide the healthy ingredients. I’m going to give these a try this winter.