Berries are finally in season! Pick up a pint, and make these moist and naturally sweet muffins. Made with Greek yogurt instead of buttermilk, they're a tasty way to get some protein without all the fat. These are so light and summery, with bursts of juicy raspberries — perfect to grab with your morning smoothie or to bake up for a weekend brunch.
Each muffin contains 3.2 grams of fiber and 5.4 grams of protein! Fairly substantial for a little muffin, and quite delicious too.
1 lemon 1/2 cup sugar 1 cup plain nonfat Greek yogurt 1/3 cup canola oil 1 large egg 1 teaspoon vanilla extract 2 cups white whole-wheat flour 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1 1/2 cups fresh raspberries
Preheat oven to 400°F. Coat 12 large (1/2-cup) muffin cups 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 yogurt, oil, egg, and vanilla. Pulse until blended.
Combine whole-wheat flour, baking powder, baking soda, and salt in a large bowl. Add the yogurt mixture, and fold until almost blended. Gently fold in raspberries. Divide the batter (it will be thick) among the muffin cups.
Bake the muffins until the edges and tops are golden, 18 to 25 minutes. Let cool in the pan for five minutes before turning out onto a wire rack. Serve warm.