How many calories do you think one of these muffins contain?
Over 500 calories! When you add a medium sized latte to that, we are talking over 700calories just for breakfast. If you are like me, you visit your local coffee house one or two times a week. I enjoy the treat of a decaf latte while getting one of my daily dairy servings at the same time. Thinking to myself that I am being healthy by also ordering a low fat muffin for breakfast as well. Even the low fat version of this muffin is high in calories as well.
Well, its time to start baking my own low-fat, low-calorie version, of a healthy muffin instead. They can easily be frozen and they're also great added to your kid's lunch box. Here is a recipe I found that is absolutely scrumptious! Enjoy!
Lemon-Raspberry Muffins
Ingredients
1 lemon
1/2 cup sugar
1 cup nonfat buttermilk, (see Tip)
1/3 cup canola oil
1 large egg
1 teaspoon vanilla extract
1 cup white whole-wheat flour, or whole-wheat pastry flour (see Shopping Tip)
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups fresh or frozen (not thawed) raspberries
Preparation1.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.
Tips & Notes
Make Ahead Tip: Wrap each in plastic and freeze in a freezer bag for up to 1 month. To reheat, remove plastic, wrap muffin in a paper towel and microwave on High for 30 to 60 seconds.
Tip: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.
Shopping Tip: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole wheat. Whole-wheat pastry flour can be used as a substitute here. Both can be found in the natural-foods section of the supermarket.
Nutrition
Per muffin: 185 calories; 7 g fat (1 g sat, 4 g mono); 18 mg cholesterol; 27 g carbohydrates; 4 g protein; 2 g fiber; 245 mg sodium; 42 mg potassium.
2 Carbohydrate Serving
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Over 500 calories! When you add a medium sized latte to that, we are talking over 700calories just for breakfast. If you are like me, you visit your local coffee house one or two times a week. I enjoy the treat of a decaf latte while getting one of my daily dairy servings at the same time. Thinking to myself that I am being healthy by also ordering a low fat muffin for breakfast as well. Even the low fat version of this muffin is high in calories as well.
Well, its time to start baking my own low-fat, low-calorie version, of a healthy muffin instead. They can easily be frozen and they're also great added to your kid's lunch box. Here is a recipe I found that is absolutely scrumptious! Enjoy!
Lemon-Raspberry Muffins
Ingredients
1 lemon
1/2 cup sugar
1 cup nonfat buttermilk, (see Tip)
1/3 cup canola oil
1 large egg
1 teaspoon vanilla extract
1 cup white whole-wheat flour, or whole-wheat pastry flour (see Shopping Tip)
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups fresh or frozen (not thawed) raspberries
Preparation1.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.
Tips & Notes
Make Ahead Tip: Wrap each in plastic and freeze in a freezer bag for up to 1 month. To reheat, remove plastic, wrap muffin in a paper towel and microwave on High for 30 to 60 seconds.
Tip: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.
Shopping Tip: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole wheat. Whole-wheat pastry flour can be used as a substitute here. Both can be found in the natural-foods section of the supermarket.
Nutrition
Per muffin: 185 calories; 7 g fat (1 g sat, 4 g mono); 18 mg cholesterol; 27 g carbohydrates; 4 g protein; 2 g fiber; 245 mg sodium; 42 mg potassium.
2 Carbohydrate Serving
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