Raspberry Muffins

In my real life, I work at a large software company.  This summer I switched from one software company where I did not write any code to a different one where I did.  It has been a really fun and hard transition and I've survived thanks in large part to the smart and helpful people on my team who do not mind if I ask stupid questions.  They also do not mind when I bring in baked goods I made for my blog.

Our team has an intern, which I find amusing because he is on his third internship and knows way more about everything than I do.  I guess he often gets muffins for breakfast and asked one day why there aren't any raspberry muffins.  Which reminds me of another amusing thing about my team.  This entire conversation took place over instant messaging (rather our IRC channel for those of you who know what that means) while we were all sitting within about 20 feet of each other. 

Anyway, for the rest of the day I kept thinking how delicious raspberry muffins would be.  So I went home and made some.  These have lemon in them too and I really like them.  They aren't super sweet and the raspberries and lemon are a little tart.

They were well received when I took them into work too, always a good sign.  I like muffins and cupcakes for situations like work because they are already in individual servings.  Plus I think they look cuter that way.

So if you have some awesome co-workers like mine, maybe they deserve some raspberry muffins.  Although, to be fair I think I ate four of them (plus batter) so maybe you deserve some raspberry muffins.  Frozen raspberries work great so you can have a taste of summer even when it is gray and rainy all the time like in Seattle.  Enjoy!

Raspberry Muffins

1 lemon
1/2 cup sugar
1 cup buttermilk
1/3 cup canola oil
1 large egg
1 tsp vanilla extract
1 cup whole-wheat pastry flour
1 cup all-purpose flour
2 tsps baking powder
1 tsp baking soda
1/4 tsp salt
1 1/2 cups fresh or frozen (not thawed) raspberries
1. Line 12 large muffin cups with paper liners.
2. Zest lemon and mix with sugar. Add buttermilk, oil, egg and vanilla. Stir until smooth.
3. Add flours, baking powder, baking soda and salt and stir well.
4. Gently fold in raspberries.
5. Divide batter among muffin cups.
6. Bake in a 400°F oven for 20 to 25 minutes. Let cool in pan for 5 minutes before turning out onto a wire rack.

Recipe from Eating Well

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