The squirrels and the birds actually left us some raspberries this year. Even though raspberry plants are like bad weeds in their aggressive spreading, they are so good it's worth it.
1 lemon
1/2 c. sugar
1 c. buttermilk OR 1 c. milk mixed with 1 tbsp. lemon juice
1/3 c. canola oil
1 egg
1 tsp. vanilla
1 c. white whole wheat flour
1 c. all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 1/2 c. fresh or frozen (not thawed) raspberries
1. Preheat oven to 400 F.
2. Coat 12 muffin cups with oil, cooking spray or line with paper liners.
3. Zest the lemon. Combine the zest and sugar. Add buttermilk, oil, egg, and vanilla and mix until well blended. This can be done in a food processor if you have one; a whisk works as well.
4. Combine flours, baking powder, baking soda and salt in a large bowl. Add buttermilk mixture and fold until almost blended. Gently fold in raspberries.
5. Divide batter among muffin cups. Bake until edges are golden, 20-25 minutes. Let cool in pan for 5 min. before turning out onto a wire rack.
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