Lemon Raspberry Muffins

Raspberries were plentiful in the market over the weekend – muffins were made. There was a bit of a chill in the air, so it was a pleasure to turn on the oven. Having these lemon raspberry muffins with coffee was a bonus!

• 2 cups flour
• 1 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• juice and zest of 1 small lemon
• 1 cup milk
• 2 eggs, beaten
• 1/2 cup vegetable oil
• 1 1/2 cups raspberries

1. Preheat oven to 400º.
2. Combine flour, sugar, baking powder, and salt.
3. Pour milk into a measuring cup, add the juice and let sit for a minute.
4. In a large bowl, lightly beat the eggs, add the lemon zest and oil. Stir in the milk.
5. Add the dry ingredients and whisk until combined. Fold in the raspberries and fill the muffin cups 3/4 full. Bake for 16 to 20 minutes, test with a toothpick. Makes 15 muffins.