Raspberry Muffins
Ingredients
-
2
cups
white whole wheat flour
-
¼
cup
ground flaxseed meal
-
1 ½
teaspoons
baking powder
-
½
teaspoon
baking soda
-
½
teaspoon
kosher salt
-
¼
cup
unsalted butter
-
⅓
cup
honey or pure maple syrup
-
2
large
eggs
-
½
cup
nonfat plain Greek yogurt
-
2
teaspoons
pure vanilla extract
-
1 ½
teaspoons
lemon zest
-
¼
cup
lemon juice
-
1 ½
cups
raspberries
-
3
tablespoons
turbinado sugar
Instructions
- Preheat the oven to 375°F and prepare a muffin tin.
- Whisk together the dry ingredients in a medium bowl.
- In a separate bowl, beat the butter and honey until creamy, then add eggs one at a time, mixing well.
- Stir in Greek yogurt, vanilla, lemon zest, and lemon juice.
- Combine the dry ingredients with the wet ingredients until just mixed, then gently fold in the raspberries.
- Scoop the batter into the muffin cups and sprinkle with turbinado sugar if desired.
- Bake for 20 to 24 minutes until a toothpick comes out clean, then cool on a wire rack.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
196
Total fat
7g
Total carbohydrates
29g
Total protein
6g
Sodium
20mg
Cholesterol
42mg
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