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Lemon Raspberry Muffins

Print Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Servings 12 Muffins
Calories 172.6 kcal

Ingredients
  

  • 1/2 cup butter grass fed
  • 1 egg
  • 1/2 cup maple syrup
  • 1 tsp vanilla
  • 1/2 cup milk
  • 1 1/2 cups whole wheat pastry flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • zest of 1 lemon
  • 1 cup raspberries
  • splash of lemon extract

Instructions
 

  • Preheat: Heat a convection oven to 340°F (170°C) per site stub (or use conventional ~350°F if needed and watch early). Line or grease a 12-cup muffin tin.
  • Wet: Cream or melt/soften butter as preferred; whisk with egg, maple syrup, vanilla, milk, lemon zest, and splash of lemon extract until combined.
  • Dry: Whisk WW pastry flour, baking soda, and salt.
  • Combine: Fold dry into wet until just combined. Gently fold in raspberries (do not crush).
  • Bake (site stub): Divide batter among cups. Bake 18 minutes at 340°F convection until set and a toothpick comes out clean or with a few moist crumbs. Cool briefly in pan, then on a rack.

Nutrition

Calories: 172.6kcalCarbohydrates: 21.6gProtein: 3gFat: 8.8gSaturated Fat: 5.2gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 2.3gTrans Fat: 0.3gCholesterol: 35mgSodium: 218.4mgPotassium: 121mgFiber: 2.3gSugar: 9.1gVitamin A: 277.3IUVitamin C: 2.6mgCalcium: 38.1mgIron: 0.7mg
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