Whole-Wheat Lemon Raspberry Muffins

The raspberries and lemon in this recipe complement each other so well. I hope your kids gobble up these whole-wheat lemon raspberry muffins like mine did. Make sure to bake a second batch to freeze for later.

Ingreadient

• 1 1/2 cups whole-wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon lemon zest
• 1/2 cup butter (softened but not melted (1 stick))
• 1 egg
• 1/2 cup pure maple syrup
• 1/2 cup milk
• 1 teaspoon pure vanilla extract
• 1 cup frozen raspberries (no need to defrost)

Step by step

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 (I usually use a zester, but I just ordered a microplane because I’ve been told it’s much easier!).
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.