Directions:
- Preheat oven to 375°.
- Place first 3 ingredients in a food processor, and process until well blended. Add butter, and pulse 4 to 5 times or just until combined. Add the eggs, 1 at a time, pulsing 1 or 2 times after each addition. Add buttermilk, vanilla, and lemon juice; pulse until blended.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt in a large bowl, stirring with a whisk. Make a well in center of mixture. Add buttermilk mixture; stir just until moist. Gently fold in raspberries. Let batter stand 5 minutes. Spoon batter into 12 muffin cups coated with cooking spray. Sprinkle with turbinado sugar. Bake at 375° for 22 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 232.54 Kcal (974 kJ) | ||
| Calories from fat | 55.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.18g | 10% | |
|---|---|---|---|
| Cholesterol | 41.17mg | 14% | |
| Sodium | 215.69mg | 9% | |
| Potassium | 117.09mg | 2% | |
| Total Carbs | 41.17g | 14% | |
| Sugars | 21.79g | 87% | |
| Dietary Fiber | 1.85g | 7% | |
| Protein | 3.74g | 7% | |
| Vitamin C | 4.2mg | 7% | |
| Iron | 0.7mg | 4% | |
| Calcium | 38.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 275.76 Kcal (1155 kJ) | ||
| Calories from fat | 66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.33g | 10% | |
|---|---|---|---|
| Cholesterol | 48.82mg | 14% | |
| Sodium | 255.77mg | 9% | |
| Potassium | 138.85mg | 2% | |
| Total Carbs | 48.82g | 14% | |
| Sugars | 25.84g | 87% | |
| Dietary Fiber | 2.2g | 7% | |
| Protein | 4.44g | 7% | |
| Vitamin C | 4.9mg | 7% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.8mg | 4% | |
| Calcium | 46.1mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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