Whole-Wheat Lemon Raspberry Muffins

1½ cups whole-wheat flour

1 teaspoon baking soda

½ teaspoon salt

Zest of 1 lemon, about 1 to 1¼ teaspons (I usually use a zester for this, but I just ordered a microplane because I've been told it's much easier!)

½ cup (1 stick) butter, softened but not melted

1 egg

½ cup pure maple syrup

½ cup milk

1 teaspoon vanilla extract

1 cup frozen raspberries (no need to defrost)

Directions at 100daysofrealfood.com

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