Lemon-Raspberry Muffins

[kirra]

Lemon-Raspberry Muffins
Adapted from Living Well Magazine

Ingredients:

1 lemon
1/2 cup sugar
1 cup nonfat buttermilk
1/3 cup canola oil
1 large egg
1 teaspoon vanilla extract
1 cup white whole-wheat flour 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
raw sugar for sprinkling (optional)

Preparation:

Preheat oven to 400 degrees F. (My muffins cooked a little too quickly at this temperature, so I may try 375 degrees next time)

Coat a muffin tin with cooking spray.

Use a vegetable zester or rasp to remove the zest from the lemon. Combine the zest and sugar until mixed well. Add buttermilk, oil, egg and vanilla and pulse until blended.

Combine whole-wheat flour, all-purpose 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. If using, sprinkle the tops with a little raw sugar.

Bake until the edges and tops are golden, about 20-25 minutes. Let cool in the pan 5 minutes before turning out on a wire rack. Serve warm.