Raspberry Lemon Muffin Magic

Our dietitians' favourite

This is the Raspberry Lemon Muffin Magic recipe.

  • Prep: 10 min
  • Cooking: 20 min - 25 min
Yields 12 muffins
raspberry lemon muffin magic

Ingredients

  • 1 cup (250 mL) all-purpose flour
  • 1 cup (250 mL) whole-wheat flour
  • 1 cup (250 mL) shredded Canadian Brick cheese
  • 2/3 cup (160 mL) quick-cooking rolled oats
  • 1 tbsp (15 mL) grated lemon rind
  • 2 tsp (10 mL) baking powder
  • 1/2 tsp (2 mL) baking soda
  • 1/2 tsp (2 mL) salt
  • 1 egg
  • 1 1/4 cups (310 mL) buttermilk
  • 3/4 cup (180 mL) packed brown sugar
  • 1/4 cup (60 mL) butter melted
  • 2 tsp (10 mL) vanilla extract
  • 1 cup (250 mL) fresh or frozen raspberries

Preparation

Preheat oven to 375 °F (190 °C). Butter or spray a 12-cup non-stick muffin pan.

In a large bowl, combine all-purpose and whole-wheat flour, Canadian Brick cheese, 1/2 cup (125 mL) oats, lemon rind, baking powder, baking soda and salt. In another bowl, whisk together egg, buttermilk, 2/3 cup (160 mL) sugar, butter and vanilla extract. Pour over dry ingredients and lightly incorporate. Gently stir in raspberries.

Spoon into prepared muffin pan, smoothing tops. Sprinkle with remaining oats and sugar. Bake for 20 to 25 minutes or until tops are firm to the touch. Let cool in pan for 10 minutes. Transfer to rack to cool completely.

Tips

You can replace buttermilk by sour milk or yogourt. To make sour milk, add 1 tbsp (15 mL) of white vinegar (or lemon juice) to 1 cup (250 mL) milk.

Instead of Canadian Brick cheese, try Swiss!

Learn more about

Nutrition

Nutritional Information

per serving
Energy: 252 Calories
Protein: 8 g
Carbohydrate: 37 g
Fat: 8 g
Fibre: 3.1 g
Sodium: 385 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 15 % / 164 mg
Folate: 16 %
Magnesium: 16 %
Phosphorus: 20 %
Thiamin: 16 %