Lemon Raspberry Muffins

• 2 cups all-purpose flour
• 1 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 eggs, lightly beaten
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 teaspoons lemon juice
• 2 teaspoons fresh lemon zest
• 1 cup raspberries (fresh or frozen)
• Glaze
• 1 cup powdered sugar, sifted
• 2 tablespoons lemon juice
• 1 tablespoon milk

1. In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, mix eggs, buttermilk, oil and lemon juice and zest.
2. Stir into flour mixture just until moistened. Fold in raspberries. Fill greased or paper-lined muffin cups two-thirds full.
3. Bake at 350 degrees F for 15-20 minutes or until center of muffin springs back when lightly touched.
4. For Glaze:: Mix powdered sugar and lemon juice. Add milk until smooth.
5. Drizzle glaze on top of slightly cooled muffins.

flour, sugar, baking powder, salt, eggs, buttermilk, vegetable oil, lemon juice, lemon zest, raspberries, powdered sugar, lemon juice, milk

Taken from www.food.com/recipe/lemon-raspberry-muffins-306474 (may not work)