Lemon raspberry muffins

1. Preheat oven to 400°F. Coat 12 large (1/2-cup) muffin cups with cooking spray or line with paper liners.

2. Use a vegetable peeler to remove the zest from the lemon in long strips.

3. Combine the zest and xylitol in a food processor; pulse until the zest is very finely chopped into the xylitol

4. Add yogurt, oil, egg, and vanilla. Pulse until blended.

5. Combine almond flour, baking powder, baking soda, and salt in a large bowl. Add the yogurt mixture and fold until almost blended. Gently fold in raspberries.

6. Divide the batter among the muffin cups.

7. Bake the muffins until the edges and tops are golden, 18 to 25 minutes. Let cool in the pan for five minutes before turning out onto a wire rack. Serve warm.