|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Wheat germ||1⁄4 Cup (4 tbs)|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Baking powder||1 Tablespoon|
|Raspberries||1 Cup (16 tbs) (Fresh / Frozen, Without Sugar)|
|1% low fat milk||3⁄4 Cup (12 tbs)|
|Corn oil margarine||1⁄3 Cup (5.33 tbs), melted and cooled|
|Egg||1 , well beaten|
Preheat oven to 400 degrees.
Grease 12 muffin cups or line with paper baking cups.
In a bowl combine flour, wheat germ, sugar, baking powder and salt; mix well.
Add raspberries; mix well.
In a small bowl combine milk, margarine and egg; mix well.
Add to raspberry mixture; stir just until moistened.
Fill prepared muffin cups 2/3 full.
Bake for 25 minutes.