Raspberry Muffins

Last weekend I made blackberry muffins (see recipe below). This weekend I found raspberries on sale so decided to try the same recipe with those. The batter was too thick for the delicate raspberries, so I made just a couple little changes. I decreased the white rice flour to 1 cup and added an extra egg. The muffins taste great, but don't come off the paper well.  I think next time I will use the original recipe I came up with, but freeze the raspberries before hand so they don't fall apart when I fold them in. I'll let you know how it works.