Whole Wheat Raspberry Muffins

Ingredients:

1 cup whole wheat flour
1 cup flour with wheat bran
1 tbsp. baking powder
1/2 tsp. salt
1 egg, lightly beaten
1/2 cup liquid buckwheat honey
1/4 cup oil
3/4 cup milk (2% M.F.)
1 1/2 cup fresh or unsweetened frozen raspberries patted dry and/or well drained

Directions:

Heat oven to 200ºC (400ºF).

In a bowl, combine the two flours, baking powder and salt. Make a well in the center of the mixture. In another bowl, combine egg, honey, oil and milk. Pour all at once into the center of dry ingredient mixture. Stir until just moistened. Carefully add raspberries, stirring as little as possible. Spoon batter into lightly oiled muffin pans. Bake for 15 to 20 min.

Submitted By: Tamara Hamblin