Raspberry and Lemon Muffins

i remember when i got pregnant with my son " Yaseen " the first thing i craved was raspberry, and i can say since then i adore all type of berries, they r my favorite flavor specially in cake let alone how i love their colors, but since i live in a country where we don't grow raspberries i was surprised to find them frozen in a supermarket, of curse i got them and off to the kitchen to make raspberry and lemon muffins.

i can say this recipe was a bit in need for adding more sugar so i simply fixed it here for you !

this recipe makes 8 big size muffins

 INGREDIENTS :

• 1 lemon zest
• 1 cup sugar
• 1 cup  buttermilk
• 1/3 cup vegetable  oil
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cup flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups fresh or frozen (not thawed) raspberries

Preheat oven to160C, Coat 8 large 8 muffin cups with cooking spray or line with paper liners.

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.

Combine 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.

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