Berry Lemon Muffins

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For a healthy alternative to all-too-common oversized, high-fat muffins, try this favorite 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, which will add to the flavor and produce a beautiful crunchy golden top to enjoy.

(Makes 12 muffins)

1 cup all-purpose flour
1 cup whole wheat flour
1/3 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
Zest of one large lemon
1 egg, beaten
3/4 cup fat-free (skim) milk
1/3 cup canola oil
1 cup berries (blueberries, raspberries or combination)

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. Do not overmix. The batter should be lumpy, thick and moist, not smooth. Carefully fold in berries. Fill muffin tins 2/3 full and bake 20-30 minutes or until browned.