Whole-Wheat Lemon-Raspberry Muffins
Whole-Wheat Lemon-Raspberry Muffins
Back-to-school time is stressful enough. Why not make it easier on yourself by getting in the make-ahead breakfast and lunch routine this year? A little extra prep time on a Saturday or a Sunday means extra coffee time and less-frenzied school mornings. These healthy muffins fit the bill and make an easy breakfast or lunchtime snack.This recipe is adapted from 100 Days of Real Food, a blog written by Lisa Leake, and was originally published in the Chicago Tribune.
Prep Time
15
minutes
Cook Time
12
minutes
servings
12
Total time: 27 minutes
Ingredients
- 1 1/2 cups whole-wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 lemon, zested
- 1/2 cup (1 stick) butter, softened
- 1 egg
- 1/2 cup pure maple syrup
- 1/2 cup milk
- 1 teaspoon vanilla
- 1 cup frozen raspberries (see notes)
Directions
- Step 1: Heat the oven to 350 F. Line muffin tins with paper cups.
- Step 2: In a small bowl, whisk together 1 1/2 cups whole-wheat flour, 1 teaspoon baking soda, 1/2 teaspoon salt and lemon zest (from 1 whole lemon).
- Step 3: In a large bowl, using an electric whisk or beaters, cream 1/2 cup (1 stick) softened butter until smooth. Turn the speed down to low; slowly add 1 egg, 1/2 cup pure maple syrup, 1/2 cup milk and 1 teaspoon vanilla.
- Step 4: With the speed on low, slowly add the flour mixture, scraping the sides of the bowl, if necessary. With a spatula, carefully fold in 1 cup frozen raspberries (see notes) until well combined.
- Step 5: Using a small ice cream scoop or large spoon, portion the batter into the muffin cups. Bake until a toothpick comes clean when inserted in the center, about 18 to 20 minutes. Once cool, the muffins can be individually wrapped and frozen for up to two months.