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Raciónes: 12
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Ingredientes

Cost per serving $0.24 view details

Direcciones

  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.
  5. Tip: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 53g
Recipe makes 12 servings
Calories 139  
Calories from Fat 60 43%
Total Fat 6.75g 8%
Saturated Fat 0.7g 3%
Trans Fat 0.02g  
Cholesterol 18mg 6%
Sodium 391mg 16%
Potassium 52mg 1%
Total Carbs 17.57g 5%
Dietary Fiber 0.4g 1%
Sugars 9.47g 6%
Protein 2.3g 4%
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