Lemon Raspberry Muffins Gluten Free Or Regular

The secret to the sparkling flavor of these delicately crumbed muffins is the strips of lemon zest finely ground into the sugar. Enjoy the muffins warm right from the oven. This is my gluten-free version of the original recipe, from eatingwell magazine, july/august 2007.

Steps

Preheat oven to 400f coat 12 large muffin cups with cooking spray or line with paper liners.

Use a vegetable peeler or zester 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 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 , 20 to 25 minutes.

Let cool in the pan for 5 minutes before turning out onto a wire rack.

Serve warm.

Make ahead.

To reheat , remove plastic , wrap muffin in a paper towel and microwave on high for 30 to 60 seconds.

Shopping.

Whole-wheat pastry flour can be used as a substitute here.

Both can be found in the natural-foods section of the supermarket .

Ingredients

lemon, sugar, buttermilk, canola oil, egg, vanilla extract, whole wheat flour, all-purpose flour, baking powder, baking soda, salt, raspberries