2 large eggs

1 navel orange – washed, chopped into slices with skin on (remove seeds)

1/2 cup milk

1 tsp vanilla

1/2 cup canola oil

1 cup all-purpose flour

2/3 cup whole wheat flour

3/4 cup sugar

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 cup frozen raspberries


Step 1

Add to a blender: eggs, chopped orange, milk, vanilla, and oil. Blend on high speed until well combined and no large of orange or rind are remaining.

Step 2

Combine flours, sugar, baking powder, baking soda, and salt. Mix well.

Step 3

Add frozen raspberries to dry ingredients and gently mix to coat berries.

Step 4

Add wet ingredients to dry. Mix until just combined.

Step 5

Pour into lined muffin cups. Bake at 375 for 22-27 minutes.

Makes 12 large muffins