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Razzy Lemony Muffins

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Razzy Lemony Muffins

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Course: Breakfast
Cuisine: American
Keyword: bake, muffins, raspberries, Raspberry Lemon Muffins, vegetarian
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 25 minutes
Servings: 12 muffins
Calories: 184kcal


  • 1 medium lemon
  • 1/2 cup sugar
  • 1/3 cup canola oil
  • 1 cup milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cup flour, whole wheat
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cup raspberries


  • Preheat oven to 400 degrees. Place muffin paper cup liners into muffin pan.
  • In a medium sized bowl, mix together the whole wheat flour, baking powder, baking soda, salt; set aside.
  • Zest one whole lemon, add it to a bowl with the sugar.  Next, squeeze 1 tablespoon of lemon juice into a 1 cup measuring cup, add milk and allow to set for one minute.
  • Mix oil and lemon/milk (ultimately, this is a buttermilk substitute) in with the sugar, whisk together.  Add egg and vanilla, whisk well. Add wet ingredients to dry; mix until just barely combined; fold in the raspberries. Scoop an even amount throughout the muffin cups.
  • Bake for 20-25 minutes, allow to cool for 5 minutes before removing from muffin pan.
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Calories: 184kcal | Carbohydrates: 27g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 18mg | Sodium: 170mg | Fiber: 3g | Sugar: 10g

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