Whole-Wheat Lemon & Raspberry Muffins

Whole Wheat Lemon & Raspberry Muffins


1 lemon

1/2 cup sugar

1 cup non-fat Greek yoghurt

1/3 cup rice bran oil

1 large egg

1 teaspoon vanilla extract

2 cups whole wheat flour 

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/4 salt

1 1/2 cups fresh or frozen raspberries


  • Preheat oven to 200C.  Fill your muffin tray with your preferred muffin papers or silicon muffin cups. 
  • Using your microplane remove the zest from 1 lemon.  Combine sugar and zest in a food processor until zest  and sugar are well blended.
  • Add yogurt, oil, egg and vanilla to the sugar/lemon blend and blend again for about 30 seconds.
  • Combine whole-wheat flour, baking powder, baking soda, and salt in a large bowl. Add yoghurt mixture, and fold until almost blended. Don't over beat.  Gently fold in raspberries.  Divide batter among the muffin cups. 
  • Bake the muffins until brown or golden. 

*you can use white whole-wheat flour.  I use freshly ground whole-wheat which gives you a darker looking muffin.

*If you don't have a fresh lemon on hand, add about 1- 2 teaspoon of lemon juice from the refrigerator. 

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