As we hunker down at home I realize I have to stop reading new recipes! Despite exercising nearly as much as pre-Covid19 my baking is up around 400%. While all this baking is increasing my skills, it is also increasing my belt size. Luckily, as we are sheltering-in-place stretch waist warmup pants are all the rage.
I saw this recipe from PopSugar online and as I had lemons and raspberries all I needed was the plain Greek yogurt, which was procured during our sanctioned grocery shopping yesterday. Speaking of grocery shopping, we find it difficult to buy a weeks, much less two weeks worth of groceries in one trip. Any suggestions?
The only change I made to the recipe was to substitute equal quantities of olive for canola oil. The intense flavor of the fresh raspberries complemented, but didn’t overpower the lemon. It may be fun to remake these muffins using AP flour rather than whole wheat. I’m thinking it may make a lighter muffin. We have weeks more hunkering down here. Who knows? Obviously, only the Shadow knows.
I also baked these using Convection, which dropped the temperature from 400 deg to 375. I set the timer for the lower range (18 min) and took the muffins out at 20 min.
The batter is very thick so folding in the berries without mashing them is difficult. Be gentle. Be patient.
Lemon Raspberry Muffins
• 1 lemon
• ½ cup sugar
• 1 cup plain nonfat Greek yogurt
• 1/3 cup canola oil
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups white whole-wheat flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 ½ cups fresh raspberries
- Preheat oven to 400°F. Coat 12 large (½ -cup) muffin cups with cooking spray, or line with paper liners.
- 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 yogurt, oil, egg, and vanilla. Pulse until blended.
- Combine whole-wheat flour, baking powder, baking soda, and salt in a large bowl. Add the yogurt mixture, and fold until almost blended. Gently fold in raspberries. Divide the batter (it will be thick) among the muffin cups.
- Bake the muffins until the edges and tops are golden, 18 to 25 minutes. Let cool in the pan for five minutes before turning out onto a wire rack. Serve warm.