Lemon Raspberry Muffins

Preheat oven to 400°F. Coat 12 muffin cups with cooking spray or line with paper liners.

In a medium sized mixing bowl, combine the lemon juice and sugar. Add buttermilk, oil, egg and vanilla and mix until blended. Set aside.

In a large mixing bowl, combine whole wheat flour, all-purpose flour, baking powder, baking soda and salt. Add in the wet mixture and fold until almost blended. Fold in raspberries, while slightly mushing them. Don’t overmix the batter because the muffins don’t come out as fluffy.

Divide the batter among the muffin cups, filling almost all the way full. The whole amount of batter should fit equally between all 12 muffin cups.

Bake until the edges and tops are golden, 20 to 25 minutes. Let cool in the pan for 5 minutes. It helps them to come out of the muffin pan alot easier.

For freezing: Freeze after baking muffins completely. To reheat, wrap muffin in a paper towel and microwave on defrost for 1 minute, then on high for 30 to 60 seconds.