1/2 c. dark brown sugar, firmly packed
3 tbsp. vegetable oil
1 lg. egg
1/3 c. all-purpose flour
1/3 c. cake flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
Pinch of salt
1 1/4 lg. Granny Smith apples, about 10 total, peeled & chopped (1 1/2 c. chopped)
1/2 to 3/4 c. sm. raspberries

Put rack in center of oven and heat to 350 degrees. Line muffin cups with paper liners or grease cups. Use mixer or wooden spoon to combine sugar, oil and eggs until smooth. Sift flours, baking powder, baking soda, cinnamon and salt together. Add to above mixture and mix lightly. Batter will be very thick. Stir in apples which loosens batter slightly.

Fill muffin cups 2/3 full. Place about 5 raspberries on top of each. Bake until brown on edges, about 28 to 30 minutes. Cool 10 minutes before removing from cups. Can be baked ahead and frozen. To serve reheat in 300 degree oven or in microwave on medium-high until warm. Spread with raspberry butter and raspberry or strawberry preserves.

RASPBERRY BUTTER:

1 c. raspberries
2 tbsp. water (omit if cooking in microwave)
1 tbsp. granulated sugar
1/2 c. butter, softened
2 tbsp. confectioners sugar
Few drops of lemon juice
1 tsp. raspberry or black berry liqueur (optional)

Put raspberries, water and granulated sugar in small pot. Heat to a boil and simmer uncovered over medium heat until syrupy, about 5 minutes. (To microwave: omit water. Cook raspberries and sugar in 1 quart dish. Cook on high uncovered until syrupy, about 4 minutes. Press raspberries through sieve to remove seeds.) Combine raspberry syrup, butter, confectioners sugar, lemon juice and liqueur in food processor or blender. Mix until completely smooth and juice is incorporated into butter, 2 to 3 minutes. Can be made 3 days ahead and refrigerated or frozen as long as 1 month covered airtight. To serve, let soften slightly.