Lemon Raspberry Muffins
We love berry muffins so often double the recipe! These are so easy to stir up and bake!

1 Lemon (juice and grated rind)
1 1/2 cups Raspberries
1/2 cup Sugar
2 cups Highwood Crossing Flaxseed Muffin and Pancake Mix
1 cup Milk
1/3 cup Highwood Crossing Canola Oil
1 Egg
1 teaspoon Vanilla

Grate the lemon, removing all the rind, and then juice. Put rind in a large bowl and juice in a liquid measure. Add sugar to rind along Highwood Crossing Muffin and Pancake Mix.

Top up the lemon juice with milk to make 1 cup. Add canola oil, egg and vanilla. Mix well.

Toss fresh or frozen raspberries with the dry mixture, and slowly add the egg mixture. Mix gently and put into a greased or papered muffin tins.

Bake at 400°F for 20 minutes.

Makes 12 large muffins