LEMON-RASPBERRY MUFFINS

1 lemon

1/2 cup Splenda Granulated
1 cup nonfat buttermilk
1/3 cup canola or coconut oil
1 large egg
1 teaspoon vanilla extract
1 1/2 cup white whole-wheat flour, or whole-wheat pastry flour
1/2 cup garbanzo bean flour (or your favorite low-carb flour product)
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups fresh or frozen (unsweetened, not thawed) raspberries

Preheat oven to 400°F. 

Coat 12 large (1/2-cup) muffin cups with cooking spray or line with paper liners. Personally I make mine in regular size muffin tins. I believe large muffins are too much for a diabetic serving.

Use a vegetable peeler to remove the zest from the lemon in long strips. Combine the zest and Splenda in a food processor; pulse until the zest is very finely chopped into the Splenda. Add buttermilk, oil, egg and vanilla and pulse until blended.

Combine flours, baking powder, baking soda and salt in a large bowl. Add the buttermilk mixture and fold until almost blended. Gently fold in raspberries. Divide the batter among the muffin cups.

Bake the muffins until the edges and tops are golden, 20 to 25 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack. Best served warm.

NOTE: This is a bread and should be treated as such. Limit your quantity to 1 per day. Personally, I like to make mini-muffins and have 1 a couple of times during the day. This is a recipe to share with family and/or friends. Also perfect for family gatherings or to take to church functions, work or other "pitch in" meals. When you take these you know there is a tasty item you can enjoy along with everyone else.

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Note: Raspberries are a good choice for diabetics