“A recipe adapted from the 'real age' website that is: Low Calorie Low Sat Fat Low Cholesterol Low Sodium Heart Healthy Healthy Weight”
READY IN:
32mins
SERVES:
12
YIELD:
12 muffins
UNITS:
US

Ingredients Nutrition

Directions

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

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