Heart Healthy Lemon Raspberry Muffins Recipe
Put lusciously tangy lemon raspberry muffins on your breakfast or brunch menu with this diabetic-friendly recipe. Whole-wheat flour, egg whites and perfectly tart fruit combines for an irresistibly tender bite.
Ingredients
Recipe yields 12 servings
1 Tbsp lemon zest
1/2 cup sugar
1 cup nonfat buttermilk
1/3 cup safflower oil
2 egg whites
1 tsp vanilla extract
1 cup whole wheat flour
1 cup all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 1/2 cups fresh raspberries
Directions
Step 1
Preheat oven to 400°. Line a 12-cup muffin tin with cupcake liners. In a food processor, combine lemon zest and sugar and pulse until the zest is finely chopped.
Step 2
Add buttermilk, oil, egg whites and vanilla and pulse until blended.
Step 3
In a large bowl, combine flours, baking powder, baking soda and salt. Add the buttermilk mixture and stir until just combined.
Step 4
Gently fold in raspberries.
Step 5
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 transferring to a wire rack.
Time: 45 minutes
Servings: 12
Calories: 176
Make this for:
Dietary Review:
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian. Click here to learn more.
Nutrition facts
Serving Size: 1 muffin
Per serving:
calories:176
total fat:6g
sat fat:0g
cholesterol:0mg
sodium:349mg
total carb:27g
fibers:3g
proteins:4g
Thank you!