½ cup sweetener of choice
1 cup buttermilk
1/3 cup sunflower oil
1 large egg
1 teaspoon vanilla extract
1 cup whole-wheat pastry flour
1 cup all-purpose or brown rice flour
1 teaspoons baking soda
2 teaspoons baking powder
¼ teaspoon sea salt
1½ cups fresh or frozen raspberries
1. Preheat oven to 400 degrees F. Coat 12 muffin cups with oil or line with paper liners.
2. Use a vegetable peeler to remove the zest from the lemon in long strips. Combine the zest and sweetener in a food processor; pulse until zest is very fine and chopped into the sweetener. Add the buttermilk, oil, egg, and vanilla and pulse until blended.
3. Combine whole-wheat flour and all-purpose or brown rice 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.
4. Bake the muffins until the edges and tops are golden, 20-25 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm.
Makes 1 dozen