Lemon Raspberry Muffins - cooking recipe

Ingredients

2 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup buttermilk
1/2 cup vegetable oil
2 teaspoons lemon juice
2 teaspoons fresh lemon zest
1 cup raspberries (fresh or frozen)
Glaze
1 cup powdered sugar, sifted
2 tablespoons lemon juice
1 tablespoon milk

Preparation

In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, mix eggs, buttermilk, oil and lemon juice and zest.
Stir into flour mixture just until moistened. Fold in raspberries. Fill greased or paper-lined muffin cups two-thirds full.
Bake at 350 degrees F for 15-20 minutes or until center of muffin springs back when lightly touched.
For Glaze:: Mix powdered sugar and lemon juice. Add milk until smooth.
Drizzle glaze on top of slightly cooled muffins.