A healthy muffin that is great to serve for breakfast or as a snack in the afternoon. This recipe makes 1 dozen muffins.
Preheat oven to 400°. Line a 12 cup muffin pan with paper liners.
Use a vegetable peeler to remove the zest from the lemon in long strips. Combine the zest and sugar in a food processor and pulse until the zest if very finely chopped into the sugar. Add the buttermilk, oil, egg and vanilla and pulse until blended. Set aside.
Combine the whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Add the buttermilk and fold until almost blended. Gently fold in the raspberries. Divide the batter among the muffin cups. I use an ice cream scoop.
Bake the muffins until the edges and tops are golden, 20-25 minutes. Let cool in the pan for 5 minutes before removing and serving.
Lynn's Recipes: May 2012