Whole-Wheat Lemon Raspberry Muffins

By garciamoss

Ingredients

• 1 1/2 cups whole-wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• Zest of 1 lemon, about 1 to 1 1/4 teaspoons
• 1/2 cup (1 stick) butter, softened but not melted
• 1 egg
• 1/2 cup pure maple syrup
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1 cup frozen raspberries (no need to defrost)

Details

Servings 12
Adapted from 100daysofrealfood.com

Preparation

Step 1

Preheat oven to 350 degrees F. Line a muffin pan with paper or silicone liners and set aside.

In a small bowl, whisk together the flour, baking soda, salt, and lemon zest.

In a large bowl fitted with an electric whisk (or beaters), cream the butter until smooth.

Turn the speed down to low and slowly add in the egg, syrup, milk and vanilla.

With the speed still on low slowly add in the flour, scraping the sides of the bowl if necessary.

Carefully fold in the raspberries with a spatula until well combined.

Use a small ice cream scooper or large spoon to add the batter to the muffin cups. Bake until a toothpick comes cleans when inserted in the center, about 18 to 20 minutes.