Lemon Raspberry Muffins

Ingredients

• 1 lemon

• 1/2 cup sugar

• 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice)

• 1/3 cup canola oil

• 1 large egg

• 1 tsp vanilla extract

• 2 cups flour

• 2 tsps baking powder

• 1 tsp baking soda

• 1/4 tsp salt

• 1 1/2 cups fresh or frozen raspberries

Directions

1. Preheat oven to 400.

2. Coat 12 large muffin cups with cooking spray or line with paper liners (we like this muffin pan).

3. 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.

4. 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.

5. Bake the muffins until the edges and tops are golden, 20 to 25 minutes. Let cool, enjoy

adapted from Eating Well