LEMON RASPBERRY MUFFINS

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I love when the weather starts to turn, and we are getting warmer days. That means summer is near! And you start seeing more and more produce, which is almost as good. We consume fresh berries by the pound during the summer. So it was kind of amazing I had enough to make these lemon raspberry muffins.
When fresh berries are not around, you can use frozen raspberries in these muffins and it works just as well. Sometimes frozen raspberries are cheaper too, so if that is what you have, then use them.

Ingredients

• 1 lemon
• 1/2 cup sugar
• 1 cup buttermilk (lowfat or nonfat)
• 1/3 cup canola oil
• 1 egg
• 1 tsp vanilla
• 1 cup white whole-wheat flour (I only had whole what flour)
• 1 cup all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1 1/2 cups fresh or frozen (not thawed) raspberries (I used fresh)
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Instructions

1. Preheat oven to 400 degrees. Prepare 12 cup muffin tin with spray or liners.
2. Remove the zest from the lemon using a vegetable peeler. In a food processor combine lemon zest and sugar. Pulse until the zest is finally chopped and incorporated with the sugar. Add buttermilk, canola oil, egg and vanilla and pulse until combined.
3. ..........................................

for full instruction please see : dinnersdishesanddesserts.com

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