Serves: 5
Total Calories: 530
Yield: 12 Muffins

DRY INGREDIENTS
2 cups whole wheat pastry flour
1/2 cup unbleached flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
WET INGREDIENTS
1 cup buttermilk
1/2 cup frozen apple juice concentrate
1/4 cup canola oil
1 large egg
1 cup all fruit raspberry jam
2 teaspoons grated lemon peels
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons raspberry flavoring
GOODIES
1 1/4 cups fresh firm raspberries washed, patted dry, and halved

1. Preheat the oven to 375°F.

2. 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 ingredients into the dry mixture. Stir just until mixed, taking care not to break the raspberries. 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: 530
Calories from Fat: 111

More Recipes from the The Complete Muffin Cookbook Cookbook:
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Better Banana Nut Bran Muffins
Blueberry Blintz Muffins
Blue Morning Muffins
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Catherine's Lemon-Red Raspberry Muffins
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