Lemon Raspberry Muffins

I knew there would eventually be a recipe “Fail.”  Not a cracked-cheesecake or cupcake-sticking-to-lining fail… but a fail that would make my poor trash can scream for mercy.  I just didn’t expect it so SOON.

I LOOKS beautiful, doesn’t it?  Sounds incredible too.  Lemons and raspberries.  Tart breakfast muffins.  My mouth was watering. 

Lemon-Raspberry Muffins

By EatingWell.com

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.

Prep Time: 15 minutes
Ready in: 40 minutes
Yield: 1 dozen muffins
Ease of Prep: Easy
Recipe Ingredients
  1 lemon
  1/2 cup sugar
  1 cup nonfat buttermilk (see Tip)
  1/3 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
  1/4 teaspoon salt
  1 1/2 cups fresh or frozen (not thawed) raspberries

Recipe Directions

  1. Preheat oven to 400°F. Coat 12 large (1/2-cup) muffin cups with cooking spray or line with paper liners.
  2. 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.
  3. 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.
  4. 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.

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.

Health Advantages: low calorie, low sat fat, low cholesterol, low sodium, heart healthy, healthy weight.

Nutrition Information
Servings Per Recipe: 12
  Amount Per muffin
  Calories: 185 cal     Carbohydrate Servings: 2
  Carbohydrates: 27 g   Dietary Fiber: 2 g   Cholesterol: 18 mg
  Fat: 7 g   Sodium: 245 mg   Saturated Fat: 1 g
  Protein: 4 g   Potassium: 42 mg   Monounsaturated Fat: 4 g
  Exchanges: 1 starch, 1 other carbohydrate, 1 1/2 fat


They look innocent enough, don’t they?  These things tasted like warmed up butt cream with a hint of bread.

Unless I missed something crucial, I highly suggest you NOT make this recipe.  Unless you like warmed butt cream.  I don’t judge.


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