Raspberry Lemon Muffins

 Makes 12 Muffins

Ingredients

2 cups (500 mL) All Purpose Flour

1 cup (250mL) packed brown sugar

1 1/2 tsp (7mL) baking powder

1 tsp (5mL) baking soda

1/2 tsp (2mL) salt

1 cup (250mL) quick cooking rolled oats

1 Tbsp grated lemon rind

2 eggs

1/3 cup (75mL) vegetable oil

1 tsp (5mL) vanilla

1 1/4 cup (300mL) buttermilk

3/4 cup (175mL) frozen raspberries

Instructions

1) Preheat oven to 375F (190C). Grease and line a muffin tin

2) In a large bowl whisk together flour, brown sugar, baking powder, baking soda, salt, oats and lemon rind

3) In a separate bowl whisk together eggs, vegetable oil, vanilla, and buttermilk

4) pour over dry ingredients, sprinkle in raspberries

5) mix until just moistened 

6) Spoon into muffin tin. Optional: sprinkle with quick cooking rolled oats

7) Bake 20-25 min, until tops are firm to the touch

                                                                                                                          Canadian Living, March 2000