Friday, April 29, 2011
It is time for another Freezer Friday, where I share a recipe that helps me feed my kids in a pinch without the additives or expense of snack food, and since it freezes well, it can be doubled or tripled and placed in the freezer to be eaten as needed.
Why I like this recipe for
LEMON-RASPBERRY MUFFINS is that it is very low in fat and my kids LOVE it. I use a little less sugar than the recipe calls for and they still love it.
These are easy to make and they it keep in the freezer for a month. When needed, they can be taken out of the freezer, wrapped in a paper towel, and reheated in the microwave on High for 30 to 60 seconds.
Find the printable version of the recipe here:
1/2 Cup Sugar
1 Cup nonfat buttermilk (or add 1 T lemon juice to 1 cup milk)
1/3 Cup canola oil
1 large egg
1 t Vanilla extract
1 Cup white whole-wheat flour or whole-wheat pastry flour
1 Cup all-purpose flour
2 t baking powder
1 t baking soda
1/4 t salt
1 1/2 C fresh or frozen (not thawed) raspberries
1. Preheat oven to 400 degrees. Coat 12 large muffin cups or use liners
2. 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 the buttermilk, oil, egg and vanilla and pulse until blended (I used a Magic Bullet and it worked great).
3. Combine whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Add the buttermilk mixture and fold until almost blended. Gently fold in raspberries. Divide the batter among the cups.
4. Bake the muffins until the edges ad tops are golden, 20 to 2 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm.