4teaspoongrated lemon peel(or the zest of 2 lemons)
2cupsflour
2 ½teaspoonbaking powder
¾teaspoonsalt
½cupstick butter or vegetable oil(I think I used half butter and half oil)
1cupsugar
1egg
1cupbuttermilk(or, 1 tablespoon vinegar topped with enough milk/almond milk to equal 1 cup)
2teaspoonvanilla
1pintraspberries
Instructions
Grease 12 muffin cups and 10-12 mini-muffin cups, or line with muffin liners. Combine 2 tablespoons sugar and lemon zest in a small bowl, and stir to moisten the sugar. Beat 1 cup sugar and margarine (I used my stand mixer) until smooth. Add egg, milk, vanilla, and lemon sugar, and mix until combined. Add dry ingredients and mix briefly to moisten.
Divide batter among muffin and mini muffin cups, filling each about ¾ full. Top normal muffin cups with 4 raspberries in the center (they will spread out), and top mini muffin cups with 1 raspberry each. At 375F, bake muffins 30-35 minutes, and mini muffins 15-20 minutes, until a toothpick in the center comes out clean.