This is a really easy muffin requiring two bowls, a whisk and muffin tins. They freeze beautifully. This recipe makes twelve regular size or six Texas size muffins. Fruit has a tendency to stick to paper liners but spraying the liners solves that problem. Other fruits can be substituted for the raspberries.
1 large egg
1 cup buttermilk
1/2 cup vegetable oil
Rind of one lemon
1 teaspoon vanilla
2/3 cup sugar (135 grams or 4 3/4 ounces)
1 3/4 cup all purpose flour (245 grams or 8 1/2 ounces)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups fresh or frozen (not thawed) raspberries
Preheat the oven to 400 degrees. Line 12 regular or 6 Texas muffin tins with paper liners. Spray the papers. Set aside.
Whisk the egg in a medium size bowl. Add the buttermilk, oil, lemon rind, vanilla and sugar. Whisk to combine. Set aside.
Combine the flour, baking powder, baking soda and salt in a large bowl. Whisk to combine. Add the liquid mixture and whisk to mix. Stir the raspberries in gently.
Divide the batter between the tins. The regular size takes about 1/4 cup per muffin. The Texas tins take about 1/2 cup per muffin.
Bake for 20 to 22 minutes for the regular size. Texas muffins 25 to 28 minutes or until either one tests done when a cake tester comes out clean.