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Raspberry Lemon Muffin Magic

12 muffins

Preparation Time: 10 min
Cooking Time: 20 min

Ingredients

1 cup all-purpose flour 250 ml
1 cup whole-wheat flour 250 ml
1 cup shredded Canadian Brick cheese 250 ml
2/3 cup quick-cooking rolled oats 160 ml
1 tbsp grated lemon rind 15 ml
2 tsp baking powder 10 ml
1/2 tsp baking soda 2 ml
1/2 tsp salt 2 ml
1  egg 1 
1 1/4 cup buttermilk 310 ml
3/4 cup packed brown sugar 180 ml
1/4 cup butter, melted 60 ml
2 tsp vanilla extract 10 ml
1 cup fresh or frozen raspberries 250 ml

Instructions

Step 1
Preheat oven to 375 °F (190 °C). Butter or spray a 12-cup non-stick muffin pan.

Step 2
In a large bowl, combine all-purpose and whole-wheat flour, Canadian Brick cheese, 1/2 cup (125 mL) oats, lemon rind, baking powder, baking soda and salt. In another bowl, whisk together egg, buttermilk, 2/3 cup (160 mL) sugar, butter and vanilla extract. Pour over dry ingredients and lightly incorporate. Gently stir in raspberries.

Step 3
Spoon into prepared muffin pan, smoothing tops. Sprinkle with remaining oats and sugar. Bake for 20 to 25 minutes or until tops are firm to the touch. Let cool in pan for 10 minutes. Transfer to rack to cool completely.

Tips

You can replace buttermilk by sour milk or yogourt. To make sour milk, add 1 tbsp (15 mL) of white vinegar (or lemon juice) to 1 cup (250 mL) milk.
 
Instead of Canadian Brick cheese, try Swiss!

Nutrition & Notes

Nutrition Information
Valeur nutritive
Per 1 muffin
% Daily Value
% valeur quotidienne
Amount
Teneur
Calories / Calories 252
Fat / Lipides 8 g
Saturated / saturés
+ Trans / trans
Cholesterol / Cholestérol
Sodium / Sodium 385 mg
Carbohydrates / Glucides 37 g
Fiber / Fibres 3.1 g
Sugars / Sucres
Protein Protéines 8 g
Vitamin A / Vitamine A
Vitamin C / Vitamine C
15 %
Calcium / Calcium
Iron / Fer
Recipe provided by Dairy Farmers of Canada.

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