Ingredients
1 lemon
1/2 C sugar
1 C buttermilk
1/3 C canola oil
1 egg
1 tsp vanilla
1 C quinoa flour
1 C All purpose flour
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 1/2 C fresh or frozen berries
walnuts
Directions
Pre-heat oven to 400F. Line muffin tins with liners.
Using a vegetable peeler remove the zest from the lemon in long strips. Combine zest and sugar in a food processor and pulse until the zest is finely mixed into the sugar. Add buttermilk, oil, egg and vanilla and pulse until blended.
Combine dry ingredients in a large bowl. Add buttermilk mixture and fold in until almost blended. Fold in berries. Divide batter into muffin cups. Top with walnut chunks.
Bake for 20-25 min.
