These are so good, I could only get an,"Mmm" out of my two-year old! The lemon really brings out the freshness of the raspberries. Each bite is filled with flavor, some of the raspberries staying tart and some sweetening just a bit. If you can’t find the whole-wheat pastry flour, all-purpose flour can be used in its place.
1/2 cup sugar
1 cup nonfat buttermilk
1/3 cup canola oil
1 large egg
1 tsp vanilla extract
1 cup white whole-wheat pastry flour
1 cup all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 1/2 cup fresh or frozen (not thawed) raspberries
Coat 12 large 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 the 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. Bake the muffins until the edges and tops are golden, about 20 to 25 minutes. Let cool in the pan for 5 minutes before turning out on to a wire rack. Serve warm.
Wrap each in plastic and freeze in a freezer bag for up to 1 month. To re-heat, remove plastic, wrap muffin in a paper towel and microwave for 30 to 60 seconds.