Description
Not all muffins are loaded with saturated fat and high in calories. These muffins are bright, lemony, moist and airy.
Ingredients
Scale
- Zest from 2 lemons
- 1/3 Cup Sugar
- 1 Cup Buttermilk
- 1/4 Cup Whole milk
- 1/3 Cup Olive oil
- 1 Large Egg
- 2 Tbsp. Fresh Lemon juice
- 1 teaspoon Vanilla extract
- 1/2 Cup Whole wheat
- 1 1/2 Cups Flour
- 2 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1/2 teaspoon Sea salt
- 2 Tbsp. Poppy seeds
Instructions
- Preheat oven to 350°F. Line a regular muffin tin with 12 liners or a large muffin tin with 6.
- Use a vegetable peeler to remove the zest from the lemon in long strips. Combine the zest and sugar in a food processor and pulse until the zest is very finely chopped into the sugar.
- Add the buttermilk, milk, oil, egg, lemon juice and vanilla to the food processor and pulse until blended.
- Gently whisk the whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl to combine.
- Add the buttermilk mixture and stir until just blended. Do not overmix.
- Divide the batter among the muffin cups.
- Place on middle rack of the oven and bake for 20 minutes or until a toothpick comes out clean.
- Cool on a wire rack.
- Prep Time: 15 minutes
- Cook Time: 18-20 minutes
- Category: Breakfast
- Method: Baking
Nutrition
- Serving Size: 316
- Sugar: 11.1
- Sodium: 465 mg
- Fat: 13
- Carbohydrates: 43.5
- Fiber: 1.2
- Protein: 6.9
- Cholesterol: 30 mg
