INGREDIENTS
1
Lemon
1 1/2 cups
Raspberries, fresh or frozen
1
Egg, large
1 cup
All-purpose flour
2 tsp
Baking powder
1 tsp
Baking soda
1/4 tsp
Salt
1/2 cup
Sugar
1 tsp
Vanilla extract
1 cup
Whole-wheat flour, white
1/3 cup
Canola oil
1 cup
Buttermilk, nonfat