Raspberry Muffins

1. 1

   Preheat oven to 350 F.

2. 2

   In a bowl, mix the sugar, lemon zest, flour, and baking powder.

3. 3

   In another bowl, whisk the egg.

4. 4

   Add the buttermilk and oil, and mix.

5. 5

   Combine the 2 mixtures.

6. 6

   Add the raspberries.

7. 7

   Pour the batter in paper cupcake liners placed in a muffin pan, and sprinkle with brown sugar.

8. 8

   Bake for about 20 minutes, do the toothpick test to check cooking.

9. 9

   Note: to make buttermilk, add 1 tablespoon of lemon juice with 1 cup of milk, stir and let stand for 10-15 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.