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

In mixing bowl, combine milk, oil, eggs and vanilla. Sift flour, sugar, baking powder and salt together in another bowl; then stir into milk mixture (fold until moistened). Fold in raspberries. Fill greased muffin tins 2/3 full. Bake at 400 degrees for 20 minutes.