1 1/2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 tsp freshly grated nutmeg
zest of one lemon or orange
3/4 cup granulated sugar
1 large egg
1/3 cup unsalted butter, melted
1 cup fresh raspberries
1/2 cup buttermilk
1/2 tsp vanilla extract
turbinado sugar for sprinkling
Preheat oven to 425F. Line muffin tin with papers.
In a large bowl, combine flour, baking soda, baking powder, salt and nutmeg. Melt butter and cool slightly.
In a small bowl, combine sugar, butter, egg, vanilla and butttermilk.
Make a well in the dry ingredients. Add the wet ingredients and mix gently, leaving slightly undermixed. Toss in raspberries and blend very gently. Do not over mix.
Scoop with ice cream scoop into prepared muffin cups. Sprinkle with turbinado sugar.
Bake for 15 minutes or until golden brown.
Remove from oven and gently remove from pan.