Lemon Raspberry Muffins

Preheat oven to 400ºF. Prepare a 12-cup muffin tin with spray or liners.

Remove the zest from the lemon using a vegetable peeler. In a food processor, combine lemon zest and sugar. Pulse until the zest is finally chopped and incorporated with the sugar. Add buttermilk, canola oil, egg and vanilla and pulse until combined.

In a separate bowl, mix together both flours, baking powder, baking soda and salt. Pour the wet ingredients into the flour and mix until almost blended. Fold in the raspberries. Fill muffins tins about 2/3 full.

Bake for 18-20 minutes. Let cool in pan for 5 minutes before removing.