Raspberries are readily available during the summer months in Wisconsin. They can be incorporated into sweet treats for special occasions. Raspberries are one of the recommended fruits for those who are diabetic or are counting their carbs because fiber makes up a large part of their carbohydrates.
- 1 whole lemon
- ½ cup sugar (or sugar substitute such as Splenda or Truvia)
- 1 cup nonfat buttermilk
- 1/3 cup canola oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup white whole-wheat flour or whole-wheat pastry flour
- 1 cup all-purpose flour
- 2 teaspoons low-sodium baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1.5 cups fresh raspberries
- Preheat oven to 400 degrees F. Coat a 12-cup standard muffin tin 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 buttermilk, oil, egg and vanilla and pulse until blended.
- 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. Pour into prepared muffin cups.
- Bake the muffins until the edges and tops are golden, 20 to 25 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm.
Serving size: 1 muffin | Per serving: 182 calories | Protein: 3.9g | Carbohydrates: 27g | Dietary fiber: 2.4g | Sugars: 10.2g | Added sugar: 8g | Total fat: 6.8g | 0.6g | Cholesterol: 15mg | Sodium: 220mg | Exchanges: 1 starch, 1 other carbohydrate, 1 ½ fat
Recipe courtesy of Michelle Eaton, C.D., Registered Dietitian, ThedaCare.