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lemon raspberry muffins gluten free or regular


the secret to the sparkling flavor of these delicately crumbed muffins is the strips of lemon zest finely ground into the sugar. enjoy the muffins warm right from the oven. this is my gluten-free version of the original recipe, from eatingwell magazine, july/august 2007.


# # # # # # # # # # # # # #


  • Carbohydrates: 182.6
  • Fats: 10.0
  • Dietary Fiber: 40.0
  • Minerals: 10.0
  • Proteins: 7.0
  • Vitamins: 3.0
  • Water: 9.0


  1. Preheat oven to 400f coat 12 large muffin cups with cooking spray or line with paper liners
  2. Use a vegetable peeler or zester to remove the zest from the lemon in long strips
  3. Combine the zest and sugar in a food processor
  4. Pulse until the zest is very finely chopped into the sugar
  5. Add buttermilk
  6. Oil
  7. Egg and vanilla and pulse until blended
  8. Combine whole-wheat flour
  9. All-purpose flour
  10. Baking powder
  11. Baking soda and salt in a large bowl
  12. Add the buttermilk mixture and fold until almost blended
  13. Gently fold in raspberries
  14. Divide the batter among the muffin cups
  15. Bake the muffins until the edges and tops are golden
  16. 20 to 25 minutes
  17. Let cool in the pan for 5 minutes before turning out onto a wire rack
  18. Serve warm
  19. Make ahead
  20. To reheat
  21. Remove plastic
  22. Wrap muffin in a paper towel and microwave on high for 30 to 60 seconds
  23. Shopping
  24. Whole-wheat pastry flour can be used as a substitute here
  25. Both can be found in the natural-foods section of the supermarket or online from king arthur flour
  26. Bakerscatalogue
  27. Com
  28. Shopping
  29. Nutsonline
  30. Com

Step 21

Total Time in Minute 40

Ingredients Count 12

cooking lemon raspberry muffins   gluten free or regular

See More Relate Photo





Canola oil


Vanilla extract

Whole wheat flour

All-purpose flour

Baking powder

Baking soda



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