Lemon-Raspberry Muffins

By Joelene

Ingredients

• Ingredients
• 2 cups all-purpose flour
• 1 cup sugar
• 1 Tbs. baking powder
• 1/2 tsp. salt
• 2 eggs, lightly beaten
• 1 cup buttermilk
• 1/2 cup canola oil
• 1 tsp. finely shredded lemon peel
• 1 1/4 cups fresh raspberries

Preparation

Step 1

Directions

1. Preheat oven to 400°F. In a large bowl combine the flour, sugar, baking powder, and salt. In another bowl combine the eggs, buttermilk, oil, and lemon peel. Stir the wet ingredients into the flour mixture until moistened. Fold in the raspberries.

2. Spoon batter into paper bake cup-lined 2 1/2-inch muffin cups, filling each about 2/3 full. Bake for 18 to 20 minutes or until golden. Cool 5 minutes in cups. Remove and cool.