Raspberry Lemon Muffins

In a large mixing bowl, mix together butter, oil and sugar with an electric mixer. Mix in eggs. Mix until light and fluffy. Add lemon zest, lemon juice and vanilla. Mix.

Add flour and baking powder. Mix just until incorporated. You do not want to over-mix. I usually stop just before it is fully mixed and finish the rest by hand when adding the raspberries. Add raspberries and gently fold in.

Put into muffins tins, either spray or lined with paper liners. Bake at 375ºF for 18–20 minutes. Let cool in muffin tins. These are best eaten when fully cooled.