Amy's Happy Tummy

I hit upon a winner yesterday!  I've been wanting to try a raspberry lemon muffin recipe and I finally did!  The original recipe had yogurt and eggs in it and my applesauce and soymilk substituted extremely well!  Mmmm....  :) Ingredients: 1 C whole wheat flour 3/4 C unbleached flour 3/4 C quick oats 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/2 C cane sugar 1/4 C canola oil 1/3 C applesauce 1 C soy milk 1 tsp vanilla 1 T lemon juice Zest of one lemon 1 1/4 crushed frozen raspberries Instructions: In a large bowl, combine all dry ingredients.  Whisk together and set aside. In a medium bowl, combine all wet ingredients, including lemon zest.  Pour the wet mixture into the dry mixture and fold until just combined.  Do not over mix.  Fold in the raspberries.  Divide the muffin batter evenly into sprayed mini muffin pans and bake for about 20 minutes or until a toothpick inserted into the muffins comes out clean.  Let the muffin