1 C nonfat buttermilk
1/3 C Canola Oil
1 Large Egg
1 Tsp vanilla extract
1 C white whole-wheat, flour or whole-wheat pastry flour
1 C All -Purpose flout
2 teasp baking powder
1 teasp baking soda
1/4 tsp salt
1 1/2 C Fresh or Frozen raspberries.
Preheat oven to 400 degrees F. Coat 12 large muffin cups with cooking paper liners.
Use a vegetable peeler to remove the zest (I used grater). Combine zest and sugar and mix. Add buttermilk, oil, egg, and vanilla in a bowl and mix until well blended. Combine whole-wheat flout, 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, 20-25 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm.