Brown Butter Raspberry Muffins with Lemon
3/4 cup nonfat Greek yogurt
1/3 cup milk
1/3 cup butter browned
1 large egg
1 cup white whole-wheat flour, or whole-wheat pastry flour
1 cup all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups fresh or frozen (not thawed) raspberries
Step 1: Preheat oven to 400°F. Coat 12 large (1/2-cup) muffin cups with cooking spray or line with paper liners.
Step 2: Cook butter over medium low heat stir frequently until it turns a nice brown color and smells nutty, about 5-7min. There will be small bits of milk solids from cooking it.
Step 3: Zest the lemons; in a small bowl mix together the yogurt, milk, browned butter, egg, and vanilla and zest.
Step 4: Combine whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda, and salt in a large bowl. Add the milk mixture and fold until almost blended. Gently fold in raspberries. Divide the batter among the muffin cups. Optional sprinkle the top with large crystal sugar on top of each muffin.
Step 5: 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.