Directions:
- Preheat oven to 400°F Coat 12 large (1/2-cup) muffin cups with cooking spray or line with paper liners.
- Zest lemon and 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 (make sure to not over mix the batter or your muffins will be tough). Gently fold in raspberries. Divide the batter among the muffin cups.
- Bake the muffins until the edges and tops are golden, 17 to 22 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 193.41 Kcal (810 kJ) | ||
| Calories from fat | 64.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.18g | 11% | |
|---|---|---|---|
| Cholesterol | 15.5mg | 5% | |
| Sodium | 358.08mg | 15% | |
| Potassium | 173.25mg | 4% | |
| Total Carbs | 30.1g | 10% | |
| Sugars | 13.07g | 52% | |
| Dietary Fiber | 2.32g | 9% | |
| Protein | 2.76g | 6% | |
| Vitamin C | 7.9mg | 13% | |
| Iron | 0.8mg | 5% | |
| Calcium | 55.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 184.07 Kcal (771 kJ) | ||
| Calories from fat | 61.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.83g | 11% | |
|---|---|---|---|
| Cholesterol | 14.75mg | 5% | |
| Sodium | 340.8mg | 15% | |
| Potassium | 164.89mg | 4% | |
| Total Carbs | 28.65g | 10% | |
| Sugars | 12.44g | 52% | |
| Dietary Fiber | 2.2g | 9% | |
| Protein | 2.62g | 6% | |
| Vitamin C | 7.5mg | 13% | |
| Iron | 0.8mg | 5% | |
| Calcium | 52.9mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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