Lemon Raspberry Muffins
1 lemon
1/2 cup sugar
1 cup nonfat buttermilk 
1/3 cup canola oil
1 large egg
1 teaspoon Watkins Vanilla Extract
1 cup white whole-wheat flour or whole-wheat pastry flour1 cup all-purpose flour
2 teaspoons Watkins Baking Powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups fresh or frozen (not thawed) raspberries

TIP
No buttermilk? Add 1 tablespoon lemon juice to a one-cup measuring cup and add milk to make one cup. Mix.

Shopping Tip
White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole wheat. Whole-wheat pastry flour can be used as a substitute here. Both can be found in the natural-foods section of the supermarket or online.

Make Ahead Tip
Wrap each in plastic and freeze in a freezer bag for up to 1 month. To reheat, remove plastic, wrap muffin in a paper towel and microwave on High for 30 to 60 seconds.

Preheat oven to 400 degrees 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 buttermilk, oil, egg and vanilla and pulse until blended.

Combine whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Add the buttermilk mixture and fold until almost blended. Gently fold in raspberries. Divide the batter among the muffin cups.

Bake the muffins until the edges and tops are golden, 20 to 25 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm.

Chocolate Chip Muffins

Watkins Cooking Spray
2 cups unbleached all-purpose flour (spoon into measuring cup and level top)
1 1/2 teaspoons Watkins Baking Powder
1/2 teaspoon baking soda
1 teaspoon Watkins Ground Cinnamon
1/2 teaspoon Watksin Nutmeg
1/8 teaspoon salt
3/4 cup low-fat buttermilk
3/4 cup unsweetened applesauce
2/3 cup packed dark brown sugar
1 large egg
1 1/2 tablespoons canola oil
1 teaspoon Watkins Vanilla Extract
1/4 cup mini-chocolate chips

Position a rack in the center of the oven and preheat to 350 degrees F.

Lightly spray twelve 2 3/4 by 1 1/2-inch nonstick muffin cups with oil.

In a medium bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined. Set aside.

In another medium bowl, using a handheld electric mixer set at high speed, beat the buttermilk, applesauce, brown sugar, egg, oil, and vanilla until frothy, about 2 minutes. Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Using a spoon, mix just until moistened (there should be a few traces of flour remaining). Gently fold in the chocolate until the flour is incorporated. Do not overmix.

Divide the batter equally among the prepared muffin cups. Bake until the tops spring back when pressed gently in the center, about 20 minutes. Do not overbake. Cool in the pan on a wire cake rack for 10 minutes before removing from the cups. Serve warm or cool completely on the rack.

Whole Wheat Applesauce Muffins
I wanted something sweet that was healthier and contained some fiber so I chose this recipe.

1/4 cup oil
3/4 cup brown sugar
1 1/4 cups applesauce
1 teaspoon baking soda
1 1/2 cups whole wheat flour
1 teaspoon Watkins Cinnamon
1 cup raisins

Cream oil and sugar. Mix in applesauce and baking soda. Add flour and cinnamon, blending thoroughly. Stir in raisins.  Soak raisins in a little boiling water to soften before adding.

Spoon into muffin tin. Bake in preheated 375 degree oven for 20 minutes.  Makes 12 muffins.

Eleisia
http://www.watkinsonline.com/eleisiawhitney

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