springtime's sweet, fresh raspberries
and sugared lemon zest
~Lemon Raspberry Muffins~
zest of 1 lemon
1/2 cup sugar
1 cup buttermilk
1/3 cup oil
1 egg
1 teaspoon vanilla
1 cup white whole wheat flour
1 cup flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups fresh raspberries
Preheat oven to 400 degrees.
Line muffin tin with paper liners.
Combine lemon zest and sugar.
Add buttermilk, oil, egg and vanilla.
Mix well.
Combine flours, baking powder, baking soda and salt.
Add to buttermilk mixture.
Mix until just combined.
Gently fold in raspberries.
Fill muffin liners.
Bake for 20-25 minutes.
Let cool 5 minutes before removing from muffin tin.
Serve warm and enjoy!
