Fresh muffins with tasty raspberries and blueberries.
Preheat oven to 400° F. (200C)
Put paper liners into a 12 muffin tin
Combine the lemon zest and sugar in a food processor and pulse
Add buttermilk, apple sauce, egg and vanilla and pulse until blended.
Combine 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 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.
Extra delicious when served warm.
Hint * No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.