Catherine's Lemon-Red Raspberry Muffins

Serves: 5
Total Calories: 425
Yield: 11-12 Muffins


1 cup whole wheat pastry flour
1 cup unbleached flour
1/2 cup whole wheat flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
3/4 cup buttermilk
1/2 cup applesauce
1/2 cup honey
1 large egg
2 1/2 teaspoons grated lemon peels
3/4 cup firm fresh raspberries wahed, patted dry, and halved


1. Preheat the oven to 375°F.

2. Measure and sift the dry ingredients together in a large bowl. Add the raspberries and toss to coat. (This will keep them from bleeding into the rest of the muffin.)

3. Whisk the wet ingredients in a medium bowl or blend in a food processor. Pour the wet mixture into the dry ingredients. Stir just until mixed, taking care not to break the raspberries or cause their juice tocolor the batter. Do not overstir.

4. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top.

5. Bake for 15 to 20 minutes.

6. Cool the muffins at least 15 to 20 minutes before removing from the tin.

Nutritional Facts:

Serves: 5
Total Calories: 425
Calories from Fat: 11

This Catherine's Lemon-Red Raspberry Muffins recipe is from the The Complete Muffin Cookbook Cookbook. Download this Cookbook today.

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