Lemon Raspberry Muffins

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*