Raspberry-Lemon Muffins

What do you do when your new lemon trees have 2 whole lemons for you to use? Make muffins--or anything that has lemon in it really. Our lemons are pink lemons. Well, they are regular lemons, but the flesh on the inside is pink. Very cool. I found this recipe at the Eating Well magazine website (eatingwell.com). They have a very nice website.

Raspberry-Lemon Muffins

2 lemons

1/2 cup sugar
1 cup nonfat buttermilk
1/3 cup canola oil
1 large egg
1 teaspoon vanilla extract
1 cup white whole-wheat flour, or whole-wheat pastry flour
1 cup whole wheat pastry flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups fresh or frozen (not thawed) raspberries

Preheat oven to 400°F. Coat 12 large (1/2-cup) muffin cups with cooking spray or line with paper liners.

Zest the 2 lemons and juice half of 1 lemon. Combine the zest and sugar in large bowl. Add buttermilk, oil, egg and vanilla and pulse until blended.

Combine whole-wheat flour, whole wheat pastry 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, 20 to 25 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm.