Ingredients

• 1 lemon
• 1/2 cup sugar
• 1 cup nonfat buttermilk, (see Tip)
• 1/3 cup canola oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup white whole-wheat flour, or whole-wheat pastry flour (see Shopping Tip)
• 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

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Cooking Directions

Step 1

Preheat oven to 400°F. Coat 12 large (1/2-cup) muffin cups with cooking spray or line with paper liners.

Step 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. Add buttermilk, oil, egg and vanilla and pulse until blended.

Step 3

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.

Step 4

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.