2 C Raspberries (+12 for garnish)
1 Tblsp, ¾ C Sugar
1½ C Flour
1 ½ tsp Baking Powder
½ tsp Baking Soda
½ tsp Salt
¼ C Canola Oil
2 Eggs
1 tsp Vanilla
½ C Buttermilk
• Preheat oven to 350. Line 12 muffin cups with paper liners; coat the liners with cooking spray.
• Puree raspberries and 1 Tblsp sugar in a blender until smooth. Strain out seeds. Reserve 4 tsp of the puree for the frosting.
• Whisk the flour, baking powder, baking soda, and salt in a medium bowl.
• Beat ¾ C sugar and oil in a large mixing bowl with an electric mixer on medium speed until combined. Beat in eggs and vanilla until well combined. With the mixer on low, alternately mix in the dry ingredients and buttermilk, starting and ending with the dry ingredients until just combined.
• Fill the prepared cups half full of batter. Place a about a Tblsp of raspberry puree on each cup. Divide the remaining batter evenly among the cups. Use a wooden skewer or toothpick to swirl and fold the puree into the batter.
• Bake for 22-24 min.
