1 lemon
1/2 cup sugar
1 cup plain nonfat Greek yogurt
1/3 cup oil
1 large egg
1 teaspoon vanilla
2 cups white whole wheat flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups fresh raspberries
1 drop Lemon essential oil
Directions:
Preheat oven to 400 degrees Fahrenheit. Line muffin tin with paper liners. Use a vegetable peeler to remove zest from lemon in long strips. Combine zest and sugar in a food processor. Pulse until zest is finely chopped into sugar. Add yogurt, oil, egg, essential oil, and vanilla. Pulse until blended. In a separate bowl, combine flour, baking powder, baking soda, and salt. Fold in yogurt mixture until almost blended. Gently fold in raspberries. Divide batter into muffin cups. Bake for 18-25 minutes, or until golden. Let cool for 5 minutes in pan. Remove and place on wire rack. Serve warm.
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