Lemon - Rasberry Muffins

Check out how many calories in Lemon - Rasberry Muffins. Get answers to all your nutrition facts questions at FitClick.
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Lemon - Rasberry Muffins
  
Serving size: 1 each
Recipe category: Breads
Prep time: 
Cook time: 
Difficulty: Normal
Calories: 173 (9% DV)
Fat: 7g (11% DV)
Carbohydrates: 26g (9% DV)
Protein: 3g (5% DV)
Ingredients:  Makes 12 servings (12 each)
1 
 
1/2  cup
 
1  cup
 
1/3  cup
 
1  teaspoon
 
1  cup
 
1  cup
 
2  teaspoons
 
1  teaspoon
 
1/4  teaspoon
 
1-1/2  cups
 

Tip: For nutritional information on all the ingredients in Lemon - Rasberry Muffins just click on each ingredient name. Then adjust the serving size for any Lemon - Rasberry Muffins ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Directions:  
1
Preaheat oven to 400 degrees. Line 12 (1/2 cup) muffin cups with paper liners.
2
Use a vegtable peeler to remove the zest from the lemon on longs strips. Combine the zest and sugar in a food processor; pulse until the zest is very finely chopped int the sugar. Add Coconut milk, 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 coconut milk mixture and fold until almost blended. Gently fold in the raspberries. Divide the batter amoung 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.

You can wrap each in a plastic and freeze in a freezer bag for up to 1 month. To reheat, remove plastic, wrap muffin in a paper towel and microwav on High for 30 to 60 seconds.
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