Lemon-Raspberry Muffins on a Monday Afternoon

Ah Monday afternoon lends itself to baking when you have the day off and happen to find a great deal on raspberries.  I am also blessed with a lemon tree on my property and these two go together splendidly.  I found this recipe and so a muffin is born!

Now to top off this lovely baking story I can share with all of you my new toy!  My Black & Decker food processor.  How fun it is!  I purchased it at this awesome new kitchen consignment store called Kitchen Switchin'. What a wonderful place and I look forward to checking them out for more kitchen goodies!

Lemon-Raspberry Muffins

Eating Well Website

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

 

Preheat oven to 400°F. Coat 12 large (1/2-cup) muffin cups with cooking spray or line 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; pulse until the zest is very finely chopped into the sugar. 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

 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.

 Get your yum on!