Ingredients
2 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
Zest of 1 lemon
2 eggs, lightly beaten
1 cup buttermilk
1/2 cup vegetable oil
1 1/2 cups fresh or frozen raspberries
1 cup chopped walnuts
Preparation
In a large bowl, combine flour, sugar, baking powder, salt, and lemon zest. In a small bowl, mix eggs, buttermilk, and oil. Stir into flour mixture just until moistened. Fold in raspberries and nuts. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees F for 20-22 minutes or until center of muffin springs back when lightly touched.
