Raspberry Lemon Muffins

Raspberry Lemon Muffins:

zest of 1 lemon
1/2 cup sugar
1 cup nonfat milk (or buttermilk)

1/3 cup vegetable oil
1 large egg
1 tsp almond extract
1 cup whole-wheat pastry flour

1 cup all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 1/2 cups fresh or frozen raspberries 

Preheat oven to 400 degrees.

Coat 12 large (1/2-cup) muffin cups with cooking spray or line with paper liners.

Combine the lemon zest and sugar in a food processor and pulse until the zest is very finely chopped into the sugar. Add milk, oil, egg and almond extract and pulse until blended.

Combine whole-wheat flour, all-purpose flour, 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 tops are golden brown, 20 to 25 minutes. Let them cool in the pan for 5 minutes before turning out onto a wire rack.