Instructions: Sift flour with baking powder. Mix in mini-morsels; set aside. With an electric mixer, beat softened butter with sugar until pale and fluffy. Add vanilla and orange zest. Mix in dry ingredients in two additions, alternating with milk. Fold in raspberries. Spoon into prepared muffin tin and bake at 375F for 25 to 30 minutes. Cool for 10 minutes before unmolding.

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