Ingredients need for Lemon Raspberry Muffins.
Preheat oven to 400°F. Coat 12 large (1/2-cup) muffin cups with cooking spray, or line 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 yogurt, oil, egg, and vanilla. Pulse until blended.
Combine whole wheat flour, baking powder, baking soda, and salt in a large bowl. Add yogurt mixture, and fold until almost blended. Gently fold in raspberries. Divide the batter among the muffin cups.
Batter will be thick.
Finished batter about ready to head into the stove....
Next, bake the muffins until the edges and tops are golden, 18 to 25 minutes. Let cool in the pan for five minutes before turning out onto a wire rack.
Serve warm! & Enjoy!
- 1/3c Canola Oil
- 1.0c plain nonfat Greek yogurt
- 1.0tsp Baking soda
- 1.0 1 lemon
- 1/2c Fresh Raspberries
- 2.0c White Whole wheat flour
- 1/2c Sugar
- 1.0tsp Vanilla
- 1.0 Egg