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As I’ve mentioned before, I’m watching what I eat (I’ve lost 4 pounds thus far, yay!) and am always looking for good low(er) fat and low(er) calorie recipes that don’t have weird ingredients in them. Fortunately, I stumbled upon this recipe.
The muffins are moist, flavorful, filled with fruit, and only four points each! (Update: These got a thumbs down the next day from my family. Oh well.) Also, I found it interesting that the recipe calls for grinding the sugar (or in my case, Splenda blend) with the lemon zest. I think I may try that next time I make sugar cookies.
1/2 cup sugar
1 cup nonfat buttermilk (I could only find low-fat)
1/3 cup canola oil
1 large egg
1 teaspoon vanilla extract
1 cup white whole-wheat flour or whole-wheat pastry flour (see Shopping Tip)
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups fresh or frozen (not thawed) raspberries
- Preheat oven to 400°F. Coat 12 large (1/2-cup) muffin cups with cooking spray or line with paper liners.
- Zest one lemon. (If you don’t have a Microplane zester, treat yourself to one!) 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.
- 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.
- Bake the muffins until the edges and tops are golden, 20 to 25 minutes. (Mine took about 18 minutes.) Let cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm.