Ingredients for Lemon Raspberry Muffins Gluten Free Or Regular
- 1 large lemon, zested
- 1/2 cup granulated sugar
- 1 cup buttermilk
- Canola Oil
- 1 large egg
- Vanilla Extract
- Whole Wheat Flour
- All Purpose Flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh raspberries
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How to Make Lemon Raspberry Muffins Gluten Free Or Regular
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
- Zest one lemon using a microplane or fine grater, removing only the outer yellow layer. Avoid the white pith.
- In a food processor, combine the lemon zest with 1/2 cup granulated sugar. Pulse until the zest is finely incorporated into the sugar.
- In a separate bowl, whisk together 1 cup buttermilk, 1/4 cup vegetable oil, 1 large egg, and 1 teaspoon vanilla extract.
- In a large bowl, whisk together 1 3/4 cups all-purpose flour (or gluten-free all-purpose blend), 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- Gradually add the wet ingredients (buttermilk mixture) to the dry ingredients, mixing gently until just combined. Do not overmix.
- Gently fold in 1 cup fresh raspberries.
- Fill the prepared muffin cups about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.
- Serve warm and enjoy! For reheating, wrap in a damp paper towel and microwave for 30-60 seconds.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
40g
Fat
3g
Carbs
9g