Recipe: Whole-Wheat Lemon Raspberry Muffins

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I am in love with this new muffin recipe! It’s soooo good I think I want one with frosting on top for my birthday (which is not until May, but a girl can plan ahead)! The raspberries and lemon compliment each other so well, and it’s such a nice diversion from the usual muffin flavors. I hope your kids gobble up these lemon raspberry muffins like mine did. I’d love to hear what they think in the comments below. :)

Whole-Wheat Lemon Raspberry Muffins from 100 Days of #RealFood-

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I’ve been adding these muffins to my girls’ lunch boxes a lot this past week and something else that’s always a sure thing in their school lunches – Lunchbox Love cards! I used to put an occasional handwritten note in their lunch (we’re talking twice a year), but with these adorable Lunchbox Love cards, pre-printed with fun little jokes, facts, trivia, and heartfelt messages, my girls have one to look forward to every single day. And let me tell you what, I sure do get in trouble if I forget to put one in there (can anyone relate?)! Plus there are two cards in each pack that have a blank side so I still get to write my own personal message on occasion as well.

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Lunchbox Love Cards on 100 Days of #RealFood

4.8 from 40 reviews
Whole-Wheat Lemon Raspberry Muffins
Serves: 12 muffins
 
Ingredients
  • 1½ cups whole-wheat flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • Zest of 1 lemon, about 1 to 1¼ teaspons (I usually use a zester for this, but I just ordered a microplane because I've been told it's much easier!)
  • ½ cup (1 stick) butter, softened but not melted
  • 1 egg
  • ½ cup pure maple syrup
  • ½ cup milk
  • 1 teaspoon vanilla extract
  • 1 cup frozen raspberries (no need to defrost)
Instructions
  1. Preheat oven to 350 degrees F. Line a muffin pan with paper or silicone liners and set aside.
  2. In a small bowl, whisk together the flour, baking soda, salt, and lemon zest.
  3. In a large bowl fitted with an electric whisk (or beaters), cream the butter until smooth.
  4. Turn the speed down to low and slowly add in the egg, syrup, milk and vanilla.
  5. With the speed still on low slowly add in the flour, scraping the sides of the bowl if necessary.
  6. Carefully fold in the raspberries with a spatula until well combined.
  7. Use a small ice cream scooper or large spoon to add the batter to the muffin cups. Bake until a toothpick comes cleans when inserted in the center, about 18 to 20 minutes.
Notes
We recommend organic ingredients when feasible.

 

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