Low Sodium Raspberry Muffins
Indulge in the perfect balance of tart and sweet with these Low Sodium Raspberry Muffins, a wholesome treat that's big on flavor and low on salt. Bursting with juicy raspberries and a hint of zesty lemon, these muffins are made using buttermilk and unsalted butter for a tender, moist crumb without compromising on heart-friendly ingredients. A subtle dash of ground cinnamon adds warmth, while the easy, one-bowl preparation ensures minimal cleanup. Perfect for breakfast on the go, a guilt-free snack, or a light dessert, these muffins are a delightful way to enjoy a low sodium lifestyle. Ready in just 35 minutes, this crowd-pleaser makes 12 fluffy, golden muffins that are sure to brighten your day!
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Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon ground cinnamon
- 0.75 cup granulated sugar
- 0.5 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup buttermilk
- 1.5 cups fresh or frozen raspberries
- 1 teaspoon lemon zest
Directions
Step 1
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray.
Step 2
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and ground cinnamon until well combined.
Step 3
In a separate bowl, beat together the granulated sugar and melted unsalted butter until smooth. Mix in the vanilla extract and then beat in the eggs one at a time until thoroughly combined.
Step 4
Stir the buttermilk into the wet ingredients until well mixed.
Step 5
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
Step 6
Gently fold the raspberries and lemon zest into the batter, ensuring they are evenly distributed.
Step 7
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Step 8
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 9
Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Step 10
Serve and enjoy your low sodium raspberry muffins!
Nutrition Facts
| Serving size | (1230.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2801.9 |
| Total Fat 118.8g | 0% |
| Saturated Fat 68.8g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 657.2mg | 0% |
| Sodium 2388.2mg | 0% |
| Total Carbohydrate 399.0g | 0% |
| Dietary Fiber 30.7g | 0% |
| Total Sugars 178.7g | |
| Protein 50.0g | 0% |
| Vitamin D 206.9IU | 0% |
| Calcium 499.4mg | 0% |
| Iron 15.6mg | 0% |
| Potassium 1307.2mg | 0% |
Source of Calories