I have been learning to experiment and enjoy the mixture of flavors I have not had before,, like raspberry and lemon. I have already tried blueberry and lime so I thought what the heck, let’s go for raspberry and lemon. These muffins are delightful! They are rich and so tasty. I hope you enjoy them as much as I do. Remember when ever you are making “quick bread” and muffins are in that category, do not over mix them or the bread/muffin will become tough. Enjoy!!!!!
Raspberry Muffins With Lemon
1/2 cup sugar
1 cup nonfat buttermilk,
1/4 cup canola oil
3 tablespoons vanilla low fat yogurt or you can use low fat sour cream
¼ cup Egg Beaters
1 teaspoon vanilla extract or use dry Beanilla
1 cup pastry flour
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups fresh raspberries
Preheat oven to 400°F. Coat 12 large (1/2-cup) muffin cups with cooking spray or line with paper liners.
Use a zester/microplane to remove the zest from the lemon . Combine the zest and sugar and mix well. Add buttermilk, oil, Egg Beaters and vanilla and mix until well blended.
Combine pastry flour, all-purpose flour, baking powder, baking soda and salt in a large bowl and whisk it together. Add the buttermilk mixture and fold until almost blended. Gently fold in raspberries. 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 turning out onto a wire rack. Serve warm.