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Arbor Rose Bed and Breakfast
Mix dry ingredients (flours, sugar, cream of tartar, baking powder, baking soda and salt) in one bowl. In a separate bowl mix eggs, oil, yogurt, buttermilk, lemon peel and juice. Combine the two mixtures and spoon a little of the batter (1 heaping Tablespoon) into the greased muffin tins.
Add raspberries to the remaining batter (in the freezer section) and finish filling the tins. This makes them easier to extract from the tins. Dust with sugar.
Bake at 325 degrees for 20 to 25 minutes until just turning golden on the edges and the tops are firm.
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