Instructions: MAKES 8 TO 10 DAIRY-FREE

A classic American treat, these wholegrain muffins are tender and moist and make a wonderful addition to the dinner table bread basket.

Preheat oven to 350 F. Fill 8 to 10 standard muffin cups with paper liners or coat with vegetable cooking spray.

In large bowl, stir together both flours, baking powder, orange peel, nutmeg and suit, in medium bowl, whisk together soy milk, syrup, oil and vanilla until combined.

Add soy milk mixture to flour mixture and stir with wooden spoon just to moisten ingredients; do not overmix or muffins will be tough. Gently fold in most of raspberries; reserve a few berries to sprinkle on top.

Spoon butter into prepared muffin cups, filling almost to rim. Sprinkle with reserved berries. Fill any empty muffin cups halfway with water (this creates steam for moister muffins and also helps prevent pan from warping).

Bake until muffin tops are just firm and golden brown, 20 to 25 minutes.

Let cool in cups 5 minutes, then transfer to wire rack to cool completely.

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