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Muffins
- reheat oven to 350 degrees.
- Prepare muffin tins (line with papers or spray with no-stick spray).
- Combine first 6 ingredients (baking mix through cinnamon) in small mixing bowl, set aside.
- Combine next 7 ingredients (canola oil through peaches) in large mixing bowl.
- Slowly add dry ingredients to wet ingredients, don't overmix. Fold in raspberries.
- Fill muffin cups 1/2 to 2/3 full, bake regular size muffins 25-30 minutes, mini muffins 11-14 minutes.
- High altitude alterations (I live in Denver, did this myself): Add heaping 2 T. baking mix to the 2 cups of baking mix, make the 2/3 cup of oats a heaping 2/3 c., cut baking powder in peaches to 1/4 t.
- Can be baked in a loaf pan (baking time 40-50 min.), sliced & used with more fresh raspberries & peaches and some fresh whipped cream for a beautiful summer dessert.
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