INGREDIENTS
1
Lemon
1 1/2 cups
Raspberries, fresh
1
Egg, large
1 1/2 tsp
Baking powder
1 tsp
Baking soda
1/4 tsp
Salt
1/2 cup
Sugar
1 tsp
Vanilla extract
2 cups
Whole-wheat flour, white
1/3 cup
Canola oil
1 cup
Mountain high yoghurt, plain or low-fat