1cupfresh or frozen raspberriestossed in 2 tablespoons flour
Instructions
Prep: Preheat the oven to 360°F and line a greased 12 cup muffin pan with muffin liners.
Combine dry ingredients: Add all dry ingredients to a large bowl and mix very well.
Combine wet ingredients: Add all wet ingredients to a separate bowl or measuring jug and whisk them together very well, until smooth.
Combine wet and dry ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Fold JUST until combined, do not overmix! Add the floured raspberries to the muffin batter and fold 2-3 times to just combine.
Scoop into muffin pan: Evenly divide the muffin batter between the muffin cups. I like scooping the batter with a cookie scoop - totally mess free!
Bake: Bake the muffins at 360°F for 15-20 minutes, or until a toothpick inserted comes out clean.
Cool: Cool the muffins in the pan for 5-10 minutes before removing them to a cooling rack to cool completely.