Lemon raspberry muffins

By nanasally4

Ingredients

• One lemon
• half cup sugar
• 1 cup nonfat buttermilk
• 1/3 cup canola oil
• one large egg
• 1 teaspoon vanilla extract
• 1 cup white, whole wheat, or whole wheat pastry 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

Preparation

Step 1

Preheat oven to 400°

coat 12 large muffin cups with cooking spray or line with paper liners

use a vegetable peeler to remove possessed from the lemon into 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 the Nella and pulse until blended.

Combine whole-wheat flour, all-purpose flour, taking powder, baking soda and salt in a large bowl. Add the buttermilk mixture and fold into almost blended. Gently fold in raspberries. Divide the batter among the muffin cups.

Take the muffins until the edges and tops are golden, 20 to 25 minutes. Let cool in the pan for five minutes before turning out onto a wire rack. Serve warm.