Heat oven to 400ºF.
Grease bottoms only of 12 regular-size muffin cups with shortening or non-stick cooking spray, or place paper baking cup in each muffin cup.
In large bowl, stir all ingredients except raspberries just until moistened.
Fold in raspberries. Spoon batter evenly into muffin cups.
Bake 15 to 18 minutes or until golden brown.
Cool 5 minutes. Remove from pan to cooling rack. Serve warm.