Lemon zest adds sparkle to muffins
The secret to the sparkling flavor of these delicately crumbed muffins is the strips of lemon zest finely ground into the sugar. Enjoy the muffins warm right from the oven.
To make them ahead, wrap each in plastic and freeze in a freezer bag for up to one month. To reheat, remove the plastic, wrap the muffin in a paper towel and microwave it on high for 30 to 60 seconds.
No buttermilk? Mix 1 tablespoon of lemon juice into 1 cup of milk.
Shopping tip: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole wheat. Whole-wheat pastry flour can be used as a substitute here. Both can be found in the natural-foods section of the supermarket.
Active Time: 15 minutes
Total Time: 40 minutes
Nonstick cooking spray
1⁄2 cup sugar
1 cup nonfat buttermilk
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
Heat an oven to 400 degrees. Coat 12 large ( 1⁄2-cup) muffin cups with cooking spray or line them with paper liners.
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 the buttermilk, oil, egg and vanilla and pulse until blended.
Combine the 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 with the dry ingredients. Gently fold in the raspberries. Divide the batter among the muffin cups.
Bake the muffins until the edges and tops are golden, for 20 to 25 minutes. Let them cool in the pan for 5 minutes before turning them out onto a wire rack. Serve them warm.
Makes 1 dozen muffins.
Nutrition information per serving: 185 calories, 7 grams fat (1 gram saturated), 18 milligrams cholesterol, 4 grams protein, 27 grams carbohydrates, 2 grams dietary fiber, 245 milligrams sodium