Lemon Raspberry Muffins
Combine 2 cups flour
1 cup sugar
1 Tbsp baking powder
1/2 tsp salt
Then in another bowl, mix 2 lightly beaten eggs, 1 cup buttermilk, 1/2 cup canola oil, & 1 tsp grated lemon zest
Stir wet ingredients into flour mixture until moistened.
Fold in 1 1/4 cups raspberries
Fill 18 muffin cups 2/3 of the way full & bake @ 400 for 18-20 minutes.
*I sprinkled some sugar on the top about 1/2 way during baking too, for a little extra*