Ingredients
• 2 ½ cup all-purpose flour (I use unbleached)
• 1 ¼ cup brown sugar packed
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoon cinnamon
• 1 egg
• 1 cup milk (I use almond milk)
• ⅔ cup oil
• 2 teaspoon vanilla
• 1 ½ cup raspberries washed
Directions
1. Preheat oven to 375℉ and grease muffin tin with cooking spray or use cupcake liners.
2. Mix flour, brown sugar, salt, baking soda, and cinnamon in a large mixing bowl.
3. Mix in egg, milk, oil, and vanilla. Stir just until moistened. Don’t over stir.
4. Fold in raspberries.
5. In a greased or lined muffin tin, add batter to cups about ¾ full.
6. Bake in a 375°F preheated oven for 15 to 17 minutes or until tests done with toothpick.
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