1 c. fresh or frozen raspberries
1 c. all-purpose flour
1 c. unprocessed wheat bran
1/4 c. sugar
3 tsp. baking powder
1/4 tsp. salt
1 beaten egg
1 c. milk
1/4 c. cooking oil

Partially thaw frozen raspberries. Do not completely thaw. In bowl stir together flour, bran, sugar, baking powder and salt. Make a well in center.

In a small bowl combine egg, milk, and oil; add all at once to flour mixture. Stir just until moistened. Fold in raspberries. Grease bottoms of muffin cups or line with paper bake cups. Fill 2/3 full.

Bake in 400 degree oven about 20 minutes or until done. Remove from pan. Cool slightly on wire racks. Makes 12.