Healthy Lemon Raspberry Muffins Food

RASPBERRY LEMON MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
• In a large bowl, mix together the yogurt, oil, lemon juice, egg whites, and, if using, lemon extract. In a separate bowl, stir together the flour, 3/4 cup sugar, baking powder, salt, and lemon zest. Add the wet ingredients to the dry, and mix until just blended. Gently stir in the frozen raspberries. Spoon batter evenly into the prepared muffin cups. Sprinkle remaining sugar over the tops for decoration, if desired.
• Bake for 15 to 17 minutes in the preheated oven, or until the top springs back when lightly touched. Cool muffins in the tin on a wire rack.

LEMON RASPBERRY MUFFINS

Steps:

• Heat oven to 400 degrees F.
• Line 12 muffin cups with paper baking cups.
• Lightly spoon flour into measuring cup; level off.
• In large bowl, combine flour, sugar, baking powder and salt; mix well.
• In small bowl, combine half-and-half or sour cream and skim milk, oil, Lemon extract and eggs; blend well.
• Add to dry ingredients, stir until ingredients are just moistened.
• Carefully fold in raspberries.
• Fill prepared muffin cups 3/4ths full.
• Bake at 400 degrees F. 20 to 25 minutes or until golden brown.
• Cool 5 minutes, remove from pans.
• HIGH ALTITUDE:
• Above 3500 feet, decrease baking powder to 2 teaspoonful.

HEALTHY LEMON RASPBERRY MUFFINS

Steps:

• Preheat oven to 400°F Coat 12 large (1/2-cup) muffin cups with cooking spray or line with paper liners.
• Zest lemon and 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 (make sure to not over mix the batter or your muffins will be tough). Gently fold in raspberries. Divide the batter among the muffin cups.
• Bake the muffins until the edges and tops are golden, 17 to 22 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm.

LEMON/RASPBERRY STREUSEL MUFFINS

Steps:

• In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Combine eggs, yogurt, oil and lemon zest; mix well. Stir into dry ingredients just until moistened. Fold in raspberries. Fill greased or paper-lined muffin cups three-fourths full. For topping, combine sugar and flour. Cut in butter until mixture resembles coarse crumbs; sprinkle about 1 tablespoon over each muffin. Bake at 400° for 18-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

RASPBERRY LEMON MUFFINS

Steps:

• In a large bowl, combine flour, sugar, baking powder and salt. Combine the eggs, cream, oil and lemon extract; stir into dry ingredients just until moistened. Fold in raspberries. , Spoon into 18 greased or paper-lined muffin cups. Bake at 400° for 18 to 20 minutes or until golden brown.

LEMON-RASPBERRY MUFFINS - GLUTEN FREE OR REGULAR

Steps:

• 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 or zester 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 (or gluten-free flours), 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.
• Tips & Notes:
• MAKE AHEAD TIP: Wrap each in plastic and freeze in a freezer bag for up to 1 month. To reheat, remove plastic, wrap muffin in a paper towel and microwave on High for 30 to 60 seconds.
• TIP: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.
• SHOPPING TIP: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole wheat. Whole-wheat pastry flour can be used as a substitute here. Both can be found in the natural-foods section of the supermarket or online from King Arthur Flour, bakerscatalogue.com.
• SHOPPING TIP: Blanched almond flour can be found at www.nutsonline.com.

RASPBERRY LEMON MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Combine first 4 ingredients.
• In separate bowl, combine next 4 ingredients.
• Combine the wet and dry ingredients together until moist.
• Fold in raspberries.
• Spoon into 12 muffin tins and sprinkle with sugar.
• Bake 16-20 minutes.