Whole Wheat Lemon & Raspberry Muffins
Ingredients:
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
Method:
- 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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