Lemon Raspberry Muffins

Muffins you can throw in the freezer but microwave to taste fresh? Um... yes, please!! 

Cooking.com is a new favorite of mine. I usually get emails with recipes trying to sell me the products to go with them. Lucky for me... I own a lot of 'em. 

Ingredients:

1 lemon
1/2 cup sugar
1 cup nonfat buttermilk (I did not have buttermilk, so, use 1 cup milk, 1 T lemon juice)
1/3 cup canola oil (I used vegetable oil)
1 large egg
1 teaspoon vanilla extract
2 cups all purpose 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 degrees F. Coat 12 large (1/2-cup) 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. Man I love my Ninja.

 Add buttermilk, oil, egg and vanilla and pulse until blended. Seriously. LOVE my Ninja. I <3 the single serving size for smoothies. Oh yes, I do.

 

Combine 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.

Now... if you want to freeze them.... wrap in plastic wrap and seal in a plastic bag. When you're ready for one unwrap it from the plastic, put it in a paper towel, and microwave for 30 seconds. Good way not to waste your excess...