Lite Sunny Lemon Raspberry Muffins Food

LEMON-RASPBERRY MUFFINS

Lemon-Raspberry Muffins image

The secret to the sparkling flavor of these delicately crumbed muffins is the strips of lemon zest finely ground into the sugar. Enjoy the muffins warm right from the oven.

Provided by Marie Simmons

Categories Make-Ahead Christmas Breakfast & Brunch Recipes

Time 40m

Number Of Ingredients 12

Ingredients

1 lemon
½ cup sugar
1 cup nonfat buttermilk (see Tip)
⅓ cup canola oil
1 large egg
1 teaspoon vanilla extract
1 cup white whole-wheat flour or whole-wheat pastry flour (see Shopping Tip)
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 ½ cups fresh or frozen (not thawed) raspberries

Steps:

Preheat oven to 400 degrees 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.

Nutrition Facts : Calories 182.1 calories, Carbohydrate 27 g, Cholesterol 15.8 mg, Fat 6.8 g, Fiber 2.4 g, Protein 3.9 g, SaturatedFat 0.6 g, Sodium 259.4 mg, Sugar 10.2 g

SUNNY LEMON-RASPBERRY MUFFINS

Sunny Lemon-Raspberry Muffins image

Betty Crocker Win at Weight Loss Cookbook shares a recipe! Fat-free ingredients and whole-grain cereal stir up a healthier-focused muffin.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 35m

Yield 10

Number Of Ingredients 12

Ingredients

1 egg or 1/4 cup fat-free egg product
1 1/2 cups Gold Medal™ all-purpose flour
1 1/2 cups Whole Grain Total® cereal, slightly crushed (1 cup)
1/3 cup sugar
1/4 cup fat-free (skim) milk
1/4 cup canola or soybean oil
1 tablespoon grated lemon peel
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 container (6 oz) Yoplait® original yogurt lemon burst
1/2 cup fresh or frozen (partially thawed) raspberries

Steps:

Heat oven to 400°F. Line 10 regular-size muffin cups with paper baking cups.
In large bowl, beat egg slightly. Stir in remaining ingredients except raspberries just until moistened; gently stir in raspberries. Divide batter evenly among muffin cups.
Bake 15 to 20 minutes or until golden brown. Immediately remove from pan.

Nutrition Facts : Fat 1, ServingSize 1 Muffin, TransFat 0 g

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