½ - 1 cup	Sensational Soy Smooth Original	125 – 250 ml
2 cups	All purpose flour	500 ml
½ cup	White sugar	125 ml
1 tbsp	Baking powder	15 ml
½ tsp	Salt	2.5 ml
1 ½ cups	Raspberries – fresh or frozen (not in syrup)	375 ml
1	Egg	1
1/3 cup	Vegetable oil	75 ml

• Preheat oven to 375°F. Lightly grease a 12-cup muffin tin or line with papers.
• In a large bowl whisk together flour, sugar, baking powder, and salt. Lightly toss in raspberries.
• Add egg, vegetable oil and ½ cup (125 ml) Sensational Soy beverage. Mix just until all dry ingredients have been incorporated adding more soy beverage as required.
• Divide evenly between the 12 prepared muffin cups. Bake for 15-25 minutes until lightly browned and tops spring back when lightly pressed.
• Let cool for 10 minutes and remove from pan.

Customize the recipe:

• Replace Smooth Original with Classic Vanilla or either of the Sensational Soy Smoothies
• Recipe easily doubled or halved.
• Replace raspberries with fresh or frozen IQF blueberries and add 1 tsp (5 ml) grated lemon peel.
• Replace raspberries with mixed berries and replace Smooth Original with Sensational Soy Orange Peach Mango Smoothie.
• Baked muffins freeze well.