Lemon Raspberry Muffins

Ingredients:

2 cups all-purpose flour

1 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

2 eggs, lightly beaten

1 cup buttermilk

1/2 cup canola oil

1 teaspoon grated lemon zest

1 1/4 cups raspberries

1 cup confectioners sugar

3 tablespoons fresh lemon juice

Instructions:

Preheat oven to 400 degrees. Combine flour, sugar, baking powder, and salt in a large bowl. In another bowl, mix eggs, buttermilk, oil, and lemon zest. Stir the wet ingredients into the flour mixture until moistened. Fold in raspberries. Fill 18 muffin cups 2/3 full and bake at 400 degrees for 18-20 minutes. In a small bowl, whisk together the confectioners sugar and lemon juice. If glaze is too thick, add another tablespoon of lemon juice. Drizzle the glaze over the muffins and allow to harden slightly, about 5 minutes.