Whole Wheat Lemon Berry Muffins
For a healthy alternative to all-too-common oversized, high-fat muffins, try these guest favorite Whole Wheat Lemon Berry Muffins from the Green Mountain kitchens. It’s made with a mix of whole wheat and all-purpose flour, which gives it a heartier texture and lots more nutrition! Don’t forget the lemon zest for extra zip. If you like them sweeter, try sprinkling each one with a pinch of brown sugar. Photograph by Torrey Drum, winner of a $50 gift card from SpaIndex.com and a copy of “Recipes for Living” by Green Mountain at Fox Run, as part of our Recipes for Healthy Living Contest.
Servings: 12
Calories: 169kcal
For a healthy alternative to all-too-common oversized, high-fat muffins, try these guest favorite Whole Wheat Lemon Berry Muffins from the Green Mountain kitchens.
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/3 cup Splenda Sugar Blend (or granulated sugar)
- 1/2 teaspoon Fine Pink Salt
- 1 tablespoon baking powder (low sodium)
- 1 large lemon - juiced, all zest removed and reserved for batter
- 1 egg - beaten
- 3/4 cup skim milk - fat free
- 1/3 cup canola oil
- 1 cup berries - blueberries, raspberries or combination
- 2 tablespoons poppyseeds
Instructions
- Preheat oven to 400 degrees.
- Lightly oil standard 12-cup muffin tin.
- Mix together dry ingredients and lemon zest in a medium bowl.
- In another small bowl, combine egg, milk and oil.
- Add liquid ingredients to dry and stir until just combined. Add 2 tablespoons lemon juice, a bit at a time, tasting as you go to assure not too tart.
- Don't overmix - the batter should be lumpy, thick and moist, not smooth.
- Carefully fold in berries and poppyseeds.
- Fill muffin tins 2/3 full. Top with any remaining lemon zest.
- Bake 20-30 minutes or until browned.
Spa Index Kitchen Notes
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Nutrition
Serving: 1 Muffin | Calories: 169 kcal (8%) | Carbohydrates: 25 g (8%) | Protein: 3.5 g (7%) | Fat: 7 g (11%) | Fiber: 1.6 g (7%) | Sugar: 8.5 g (9%) | Vitamin A: 200 IU (4%) | Vitamin C: 9.9 mg (12%) | Calcium: 100 mg (10%) | Iron: 1.1 mg (6%)