Lemon-raspberry muffins

Lemon-raspberry muffins

Directions: 40 minutes
Cook time: 15 minutes
Servings: 20 muffins
Allergens: Eggs, Milk, Wheat and triticale,
Plan ahead Vegetarian
Recipe submitted Maggie Carrier, Marie Cyrenne-Dussault and Mélinda Drouin, by nutrition trainees

Ingredients

  • 500 ml (2 cups) frozen raspberries, thawed
  • 10 ml (2 tsp) water
  • 30 ml (2 Tbsp) chia seeds
  • 250 ml (1 cup) all-purpose flour
  • 250 ml (1 cup) whole wheat flour
  • 250 ml (1 cup) brown sugar, loose
  • 7.5 ml (1 ½ tsp) baking powder
  • 5 ml (1 tsp) baking soda
  • 2.5 ml (½ tsp) salt
  • 250 ml (1 cup) quick cook oats
  • 30 ml (2 Tbsp) grated lemon zest
  • 2 large eggs
  • 80 ml (⅓ cup) canola oil
  • 5 ml (1 tsp) vanilla extract
  • 310 ml (1 ¼ cup) buttermilk (2%)
  • 22.5 ml (1 ½ Tbsp) lemon juice
  • 60 ml (¼ cup) unsweetened berry sauce

Equipment

  • 2 muffin tins
  • Medium bowl
  • 2 large bowls
  • Whisk

Directions

  1. Preheat oven to 375°F (190°C) with rack in centre position.
  2. Lightly grease two muffin tins. Set aside.
  3. Mash raspberries in a medium bowl using a fork.
  4. Add water and chia seeds.
  5. Stir to combine and refrigerate for 20 minutes. This mixture will be the filling.
  6. In a large bowl, stir flours, brown sugar, baking powder, baking soda and salt.
  7. Add oats and lemon zest. Set aside.
  8. In another large bowl, beat eggs, oil and vanilla using a whisk.
  9. Add buttermilk, lemon juice, and berry sauce and stir.
  10. Pour wet ingredients over dry ingredients. Stir until smooth, being careful not to over stir.
  11. Divide half of mixture into 20 muffin cups.
  12. Place 10 ml (2 tsp) of filling in centre of each muffin cup, then cover with remaining mixture.
  13. Bake 15 minutes or until tops of muffins are slightly firm to the touch.
  14. Cool 5 minutes. Remove from muffins from tins and place on rack until completely cool.

Tips

Substitute

  • Buttermilk can be substituted by placing 30 ml (2 Tbsp) of vinegar in a cup and adding milk to a total volume of 310 ml (1 ¼ cup).