• 2 cups all-purpose flour
• 1/2 cup sugar
• 3 tsp. baking powder
• 1/2 tsp. salt
• 1 tsp. grated lemon zest
• 1/2 tsp. nutmeg or mace
• 2 cups fresh of frozen raspberries (with out syrup)- do not thaw- mix with dry ingredients
• 3/4 cup milk
• 1/3 cup oil
• 1 tsp. vanilla
• 1 egg

Heat oven to 400F. Grease bottoms only of 12 muffins cups or line with paper baking cups.

Lightly spoon flour into measuring cup; level off. In medium bowl combine flour, sugar, baking powder, salt and lemon peel; mix well. Add raspberries - mix gently with a fork.

In a small bowl, combine milk, oil, vanilla and egg; blend well. Add to dry ingredients; stir gently just until dry ingredients are moistened.

Fill greased muffins cups 2/3 full. Bake at 400F for 15-20 minutes or until light golden brown. Cool 1 minute remove from muffin cups. Serve warm topped with a dusting of sugar.