Lemon-Raspberry Muffins
2 cups all-purpose flour
1 cup sugar
1 tbsp. baking powder
1/2 tsp. salt
2 eggs, lightly beaten
1 cup buttermilk
1/2 cup canola oil
1 tsp. grated lemon rind
1 1/4 cups raspberries
Combine flour, sugar, baking powder and salt in a medium bowl. In another bowl, mix eggs, buttermilk, canola oil and lemon rind. Stir the flour mix into the wet ingredients until moistened; fold in raspberries. Fill 18 muffins cups 2/3 full and bake at 400 degrees for 18-20 minutes.
2 cups all-purpose flour
1 cup sugar
1 tbsp. baking powder
1/2 tsp. salt
2 eggs, lightly beaten
1 cup buttermilk
1/2 cup canola oil
1 tsp. grated lemon rind
1 1/4 cups raspberries
Combine flour, sugar, baking powder and salt in a medium bowl. In another bowl, mix eggs, buttermilk, canola oil and lemon rind. Stir the flour mix into the wet ingredients until moistened; fold in raspberries. Fill 18 muffins cups 2/3 full and bake at 400 degrees for 18-20 minutes.
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