Good Morning

lemon raspberry muffinMorning Inspiration…..what a way to start your day off and to add a little perk to your day have a cup of coffee with half/half with no sugar.


  • 1 medium lemon
  • 1/2 cup sugar
  • 1 cup buttermilk, fat-free
  • 1/3 cup canola oil
  • 1 large egg(s)
  • 1 teaspoon vanilla extract
  • 1 cup flour, whole-wheat pastry – or white whole-wheat flour
  • 1 cup flour, all-purpose
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups raspberries – or frozen (not thawed)


  1. Preheat oven to 400°F. Coat 12 large (1/2-cup) muffin cups with cooking spray or line with paper liners.
  2. Use a vegetable peeler to remove the zest from the lemon in long strips. Combine the zest and sugar in a food processor; pulse until the zest is very finely chopped into the sugar. Add buttermilk, oil, egg and vanilla and pulse until blended.
  3. Combine whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Add the buttermilk mixture and fold until almost blended. Gently fold in raspberries. Divide the batter among the muffin cups.
  4. Bake the muffins until the edges and tops are golden, 20 to 25 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm.

Nutritional Information (per serving)

Calories: 185 Carbs: 27g Cholesterol: 18mg Dietary Fiber: 2g Protein: 4g                  Saturated Fat: 1g Sodium: 245mg Total Fat: 7g