I simply love summer weekends in the city and, although I haven’t traveled anywhere recently, I feel like Toronto has so much to offer that you just can’t get bored. This weekend, we went biking to a nearby park, Betty Sutherland Trail, a scenic path alongside the Don River.
We enjoyed the beautiful scenery, the ride was pretty good (approx. 7 km) and took lots of pictures along the way. I recommend this place if you’re biking, rollerblading, going for a walk or looking for a great picnic place in the city.
When we returned home, we were of course starving…but luckily these wholesome muffins were waiting for us. This is one of my favourite recipe, delicious, easy to make and relatively healthy. Bon appétit!
Raspberry lemon muffins adapted from eatingwell.com
1/4 cup brown sugar
1 cup non fat buttermilk
1/3 cup canola oil
1 large egg
1 teaspoon vanilla extract
1 cup whole-wheat flour
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups fresh or frozen (not thawed) raspberries
Preheat oven to 400°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 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.