Healthy Lemon Raspberry Muffins

Name: Healthy Lemon Raspberry Muffins
Total time: 45 min
Yield: 12
Ingredients: 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

(5.0)

By Judy Capodanno

Published 2/7/2022

Dietitian Reviewed: Jane Schwartz, RDN, CLT

Approved for These Diets:

Heart Healthy | Diabetic | Vegetarian

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.

Total Time

45 minutes

Servings

12

Calories

176

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Helpful How-To Video

How to Make Lemon Raspberry Muffins

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.

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Nutrition Facts

Serving Size:

1 muffin

176

Calories

6

g

Fat

0

mg

Cholesterol

349

mg

Sodium

27

g

Carbs

0

g

Sat. Fat

3

g

Fiber

4

g

Protein

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Healthy Lemon Raspberry Muffins

Ingredients

Helpful How-To Video

How to Make Lemon Raspberry Muffins

Step 1

Step 2

Step 3

Step 4

Step 5

Nutrition Facts

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