Serves: 5
Total Calories: 425
Yield: 11-12 Muffins

DRY INGREDIENTS
1 cup whole wheat pastry flour
1 cup unbleached flour
1/2 cup whole wheat flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
WET INGREDIENTS
3/4 cup buttermilk
1/2 cup applesauce
1/2 cup honey
1 large egg
2 1/2 teaspoons grated lemon peels
GOODIES
3/4 cup firm fresh raspberries wahed, patted dry, and halved

1. Preheat the oven to 375°F.

2. Measure and sift the dry ingredients together in a large bowl. Add the raspberries and toss to coat. (This will keep them from bleeding into the rest of the muffin.)

3. Whisk the wet ingredients in a medium bowl or blend in a food processor. Pour the wet mixture into the dry ingredients. Stir just until mixed, taking care not to break the raspberries or cause their juice tocolor the batter. Do not overstir.

4. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top.

5. Bake for 15 to 20 minutes.

6. Cool the muffins at least 15 to 20 minutes before removing from the tin.

Nutritional Facts:

Serves: 5
Total Calories: 425
Calories from Fat: 11

More Recipes from the The Complete Muffin Cookbook Cookbook:
Apple-Orange-Oat Bran Muffins
Better Banana Nut Bran Muffins
Blueberry Blintz Muffins
Blue Morning Muffins
Breakfast Boston Brown Muffins
Buckwheat Buttermilk Muffins with Blueberries and Maple Syrup
California Mix Muffins
Catherine's Lemon-Red Raspberry Muffins
Cherry Irish Soda Muffins
Crazy Raisin Muffins
Crunchy Granola Crumble Muffins
Eat-Your-Oatmeal Muffins
Fakin' Bacon Muffins
Friends-Of-The-Earth Vegan Muffins
Ladda's Lemon Ginger Muffins
Maple Pecan Muffins
Only-Kids-Need-Apply Muffins
Peanut Butter-Rice Cake Muffins
Proof-Of-The-Pudding Muffins
Raspberry Bouquet Muffins
Working With Raspberries and Blackberries
Soysage Cheese Muffins
Start-A-Movement Muffins
Thanks-To-The-Tropical-Sun Muffins
Very Berry Bran Muffins