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

1  lemon (juice and grated rind) about ¼ cup

1 cup  milk
1/3 cup  Highwood Crossing Organic Canola Oil
1  egg
1 tsp  vanilla

1/2 cup  sugar
2 cups  Highwood Crossing Organic Muffin and Pancake Mix

1 1/2 cups  raspberries

Grate the lemon, removing all the rind, and then juice. Put rind in a large bowl and juice in a liquid measure. Top up the lemon juice with milk to make a total of 1 cup.

Add canola oil, egg and vanilla and mix well. In a separate bowl mix sugar and muffin mix. Toss fresh or frozen raspberries with the dry mixture, and slowly add the lemon, egg etc. mixture. Mix gently and put into a greased or papered muffin cups.

Bake at 400°F for 20 minutes.

Makes 12 large muffins.