Raspberry Lemon Muffins

1. 1

   In a large mixing bowl, mix together butter, oil and sugar with an electric mixer. Mix in eggs. Mix until light and fluffy. Add lemon zest, lemon juice and vanilla. Mix.

2. 2

   Add flour and baking powder. Mix just until incorporated. You do not want to over-mix. I usually stop just before it is fully mixed and finish the rest by hand when adding the raspberries. Add raspberries and gently fold in.

3. 3

   Put into muffins tins, either spray or lined with paper liners. Bake at 375u00b0F for 18-20 minutes. Let cool in muffin tins. These are best eaten when fully cooled.

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