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Fitness

These Lemon Raspberry Muffins Name For 1 Stunning Ingredient

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.

Low-Sugar, High-Protein Lemon Raspberry Muffins

Components

  1. 1 lemon
  2. 1/2 cup sugar
  3. 1 cup plain nonfat Greek yogurt
  4. 1/three cup canola oil
  5. 1 massive egg
  6. 1 teaspoon vanilla extract
  7. 2 cups white whole-wheat flour
  8. 1 1/2 teaspoons baking powder
  9. 1 teaspoon baking soda
  10. 1/four teaspoon salt
  11. 1 1/2 cups recent raspberries

Instructions

  1. Preheat oven to 400°F. Coat 12 massive (1/2-cup) muffin cups with cooking spray, or line with paper liners.
  2. 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.
  3. Add yogurt, oil, egg, and vanilla. Pulse till blended.
  4. 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.
  5. 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.

Vitamin

Energy per serving
180


Supply: Calorie Depend

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