19 April 2010

Lemon - Raspberry Muffins

Yummy!  From Eating Well....  

Yield 1 dozen muffins

1 lemon
1/2 cup sugar
1 cup buttermilk
1/3 cup canola oil
1 large egg
1 tsp. vanilla
1 cup whole wheat flour
1 cup all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp salt
1 1/2 cups raspberries

1.  Preheat oven to 400* and line 12 cup muffin tin with papers. 

2.  Use a vegetable peeler to remove the zest from the lemon in 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 vanilla and pulse until blended.

3.  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.

4.  Bake the muffins until the edges and tops are golden, 20 to 25 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm

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