Instructions: Preheat oven to 350 degrees.

Mix dry ingredients in a bowl, and whisk together with a wire whisk to throughly mix (or sift ingredients together). Separately, mix liquid ingredients. Fold into dry ingredients, gently, using about twenty strokes if possible. Fold in raspberries, again gently, Fill twelve muffin cups, level with the top or slightly mounded (spray with a non-stick spray, or use teflon). Bake for twenty-five minutes at 350 degrees, until light brown.

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