Whole-Wheat Lemon Raspberry Muffins
Try this Whole-Wheat Lemon Raspberry Muffins recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 egg
- 1/2 cup pure maple syrup
- 11/2 cups whole-wheat flour
- zest of 1 lemon about 1 to 11/4 teaspons (i usually use a zester for this, but i just ordered a microplane because i've been told it's much easier!)
- 1/2 cup (1 stick) butter softened but not melted
- 1 cup frozen raspberries (no need to defrost)
- Carbohydrate 81.2763586114932 g
- Cholesterol 61.7048333511144 mg
- Fat 28.0210422313004 g
- Fiber 12.5260692486233 g
- Protein 15.1723391674661 g
- Saturated Fat 16.7242912278634 g
- Serving Size 1 1 muffin (160g)
- Sodium 204.016055630834 mg
- Sugar 68.7502893628699 g
- Trans Fat 2.19367222270249 g
- Calories 611 calories
Preheat oven to 350 degrees F. Line a muffin pan with paper or silicone liners and set aside.In a small bowl, whisk together the flour, baking soda, salt, and lemon zest.In a large bowl fitted with an electric whisk (or beaters), cream the butter until smooth.Turn the speed down to low and slowly add in the egg, syrup, milk and vanilla.With the speed still on low slowly add in the flour, scraping the sides of the bowl if necessary.Carefully fold in the raspberries with a spatula until well combined.Use a small ice cream scooper or large spoon to add the batter to the muffin cups. Bake until a toothpick comes cleans when inserted in the center, about 18 to 20 minutes.
