These sweet and tangy muffins make for a great breakfast on the go, or weekend treat over a cup of coffee. Enjoy!
1 medium lemon
1/2 cup organic sugar
1 cup Maplehofe buttermilk
1/3 cup coconut oil, melted
1 large egg
1 tsp Singing Dog vanilla extract
1 cup all purpose flour
1 cup whole wheat pastry flour
1 tsp baking soda
2 tsp baking powder
1/4 tsp salt
1 1/2 cups organic raspberries, cut in half (if frozen, do not thaw)
Preheat oven to 400F. Spray muffin pan with non-stick cooking spray or use paper liners. Remove the zest (outer portion of peel) from the lemon, using a zester or vegetable peeler.Chop in fine pieces and combine with sugar. Add buttermilk, coconut oil, egg, and vanilla until well blended. Combine all dry ingredients in a large bowl. Make a well, add buttermilk mixture and fold gently until almost blended. Fold in raspberries, do not overmix!
Divide the batter among the muffin cups and bake until the edges and tops are golden brown, about 20 minutes.
Let cool in pan 5 min. before removing to wire rack to cool.