Healthy Lemon Raspberry Muffins - cooking recipe

Ingredients

1 lemon
1/2 cup sugar
1 cup fat-free buttermilk
1/3 cup canola oil
1 large egg
1 teaspoon vanilla extract
1 cup 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 raspberries (frozen or fresh)

Preparation

Preheat oven to 400\u00b0F Coat 12 large (1/2-cup) muffin cups with cooking spray or line with paper liners.
Zest lemon and 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 (make sure to not over mix the batter or your muffins will be tough). Gently fold in raspberries. Divide the batter among the muffin cups.
Bake the muffins until the edges and tops are golden, 17 to 22 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm.