1 cup whole wheat flour
1 cup all purpose flour
1 cup sugar
1 Tbsp baking powder
1/2 tsp salt
2 eggs, lightly beaten
1 cup buttermilk (or 3/4 cup milk and 1/4 cup lemon juice)
1/2 cup oil (or 1/4 cup applesauce and 1/4 cup oil)
1 tsp lemon extract
1 cup fresh or frozen raspberries
In a large bowl combine dry ingredients. In a small bowl mix the wet ingredients. Stir wet into dry just until moistened then fold in the raspberries. Fill greased muffin cups 2/3 full. Bake 400 degrees for 20 to 22 minutes or until toothpick comes out clean. Makes 12 muffins or 2 mini loaves.
Thanks Teresa for sharing your raspberries and this delicious recipe with us!