Enjoy!
Lemon Raspberry Muffins
2 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup buttermilk * I did one cup of regular milk and 1 Tbs of white vinegar-let it sit for 5-10 min before adding to the recipe
1/2 cup canola oil
1 teaspoon grated lemon zest
1 1/4 cups raspberries *I used fresh and cut them in half since they were large
1 cup confectioners sugar
3 tablespoons fresh lemon juice
Preheat oven to 400 degrees. Combine flour, sugar, baking powder, and salt in a large bowl. In another bowl, mix eggs, buttermilk, oil, and lemon zest. Stir the wet ingredients into the flour mixture until moistened. Fold in raspberries. Fill 18 muffin cups 2/3 full and bake at 400 degrees for 18-20 minutes. In a small bowl, whisk together the confectioners sugar and lemon juice. If glaze is too thick, add another tablespoon of lemon juice. Drizzle the glaze over the muffins and allow to harden slightly, about 5 minutes.
