Lemon Raspberry Muffins

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 1 lemon
• 1/2 cup sugar
• 1 cup vanilla yogurt
• 1/3 cup canola oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup whole wheat flour
• 1 cup flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups fresh raspberries (or frozen)

Recipe

• 1 preheat oven to 400°f coat 12 large (1/2-cup) muffin cups with cooking spray or line with paper liners.
• 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.
• 3 add yogurt, oil, egg, and vanilla. pulse until blended.
• 4 combine whole-wheat flour, baking powder, baking soda, and salt in a large bowl. add the yogurt mixture and fold until almost blended. gently fold in raspberries. divide the batter among the muffin cups.
• 5 bake the muffins until the edges and tops are golden, 18 to 25 minutes. let cool in the pan for five minutes before turning out onto a wire rack. serve warm.