Preheat oven to 350°F. Place cupcake wrappers into muffin pan.

In a mixing bowl, combine all dry ingredients.

In a separate bowl, add all remaining ingredients except raspberries; blend well. Add wet ingredients to dry, and mix until just combined. Fold in raspberries. Pour an even amount into the 8 muffin cups.

Bake for 18-20 minutes or until muffins spring back when gently pressing the tops.