Berries are lastly in season! Choose up a pint, and make these moist and naturally candy muffins. Made with Greek yogurt as an alternative of buttermilk, they seem to be a tasty option to get some protein with out all of the fats. These are so mild and summery, with bursts of juicy raspberries — good to seize along with your morning smoothie or to bake up for a weekend brunch.
Every muffin accommodates three.2 grams of fiber and 5.four grams of protein! Pretty substantial for just a little muffin, and fairly scrumptious too.
- 1 lemon
- 1/2 cup sugar
- 1 cup plain nonfat Greek yogurt
- 1/three cup canola oil
- 1 massive egg
- 1 teaspoon vanilla extract
- 2 cups white whole-wheat flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/four teaspoon salt
- 1 1/2 cups recent raspberries
- Preheat oven to 400°F. Coat 12 massive (1/2-cup) muffin cups with cooking spray, or line with paper liners.
- Use a vegetable peeler to take away the zest from the lemon in lengthy strips. Mix the zest and sugar in a meals processor; pulse till the zest could be very finely chopped into the sugar.
- Add yogurt, oil, egg, and vanilla. Pulse till blended.
- Mix whole-wheat flour, baking powder, baking soda, and salt in a big bowl. Add the yogurt combination, and fold till virtually blended. Gently fold in raspberries. Divide the batter (it is going to be thick) among the many muffin cups.
- Bake the muffins till the perimeters and tops are golden, 18 to 25 minutes. Let cool within the pan for 5 minutes earlier than turning out onto a wire rack. Serve heat.
Makes one dozen muffins.
- Breads, Desserts, Pastries
- 12 muffins
- Cook dinner Time
- 30 minutes
- Energy per serving
Supply: Calorie Depend