Lemon-berry Morning

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Lemon-berry Morning

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Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 12

Ingredients

  • 12 standard cupcake liners
  • 1 medium lemon
  • 1/2 cup sugar
  • 1 cup buttermilk
  • 5 tablespoon olive oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cup flour, whole wheat
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cup raspberries

Serve With

  • 4 large egg
  • 2 medium kiwi

Instructions

  • Preheat oven to 400°F. Line muffin pan with paper liners.
  • Combine the zest of the lemon and the sugar in a food processor. Pulse until zest is very finely chopped and mixture is well combined.
  • Add buttermilk, oil, egg, and vanilla to the food processor and pulse again until blended.
  • Combine flour, baking powder, baking soda, and salt in a large bowl.
  • Add buttermilk mixture to the dry ingredients, and stir just until blended. Gently fold in raspberries.
  • Divide the batter among the muffin cups and bake for 20-25 minutes or until the edges and tops are golden and a toothpick inserted into the center of a muffin comes out clean.
  • While muffins are baking, place eggs in a medium saucepan and cover with cold water. Bring to a boil over high heat, then cover, remove from heat, and set aside for 10 minutes to finish cooking. Drain and allow to cool before peeling.
  • Cool cooked muffins in the pan for 5 minutes, then transfer to a wire rack to finish cooling before serving.
  • Serve muffins with hard-boiled eggs and sliced kiwi on the side.
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