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1 c. milk
1/2 c. salad oil
2 eggs, beaten
2 tsp. vanilla
3 c. unbleached flour
1 c. sugar
4 tsp. baking powder
1 tsp. salt
2 c. frozen raspberries, thawed & drained

In a mixing bowl, combine milk, oil, eggs and vanilla. Sift flour, sugar, baking powder and salt together in another bowl. Then stir into milk mixture (just until flour is moistened). Fold in raspberries. Fill greased muffin tins or muffin cups 2/3 full. Bake at 400 degrees for 20 minutes. Makes 18 muffins.
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