Raspberry Orange Muffins
A lightened up muffin recipe with orange zest and fresh raspberries!
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Breakfast, Snack
Cuisine: American
Servings: 12 muffins
Calories: 184kcal
- 1 cup buttermilk
- ½ cup granulated sugar
- ⅓ cup canola oil
- zest from 1 orange
- 1 large egg
- 2 teaspoon pure vanilla extract
- 2 cups white whole wheat flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 8 ounces fresh raspberries
Preheat the oven to 400 degrees F.
Grease a muffin pan with cooking spray, or line with muffin liners.
In a large bowl, whisk together the buttermilk, sugar, oil, egg, orange zest, and vanilla extract.
Add the flour, baking powder, baking soda, and salt, and stir until combined with a spatula.
Fold in the raspberries.
Divide evenly between the muffin cups.
Bake in the preheated oven for 18-20 minutes, until slightly golden and a toothpick comes out clean.
Cool in the muffin pan for about 10 minutes and then cool completely on a cooling rack.
Enjoy!
Calories: 184kcal | Carbohydrates: 26g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 215mg | Potassium: 150mg | Fiber: 3g | Sugar: 10g | Vitamin A: 59IU | Vitamin C: 5mg | Calcium: 72mg | Iron: 1mg