Preheat oven to 400F.
Stir together flour, sugar, baking powder and salt.
Make a well in the center.
Mix egg, milk, honey, yogurt and oil. Add all at once to flour. Stir until moist. Mix in crushed raspberries. Pour into lined muffin tins to 2/3 full.
Bake 20 to 25 minutes. Remove from pan. Makes 12 muffins.
Martha Daniels shows you how to prepare this recipe.
As always, never eat a wild mushroom unless you're certain of its identity and it has been cooked.
Learn how to cook & serve Missouri's wild bounty
Jan Phillips' award-winning book was published in 1979 and is now out of print. We've preserved it here. Learn how to turn wild Missouri plants into biscuits, fritters, jellies, juices, pancakes, pies, salads, soups, wines and more. Color illustrations help you identify plants that are poisonous or have poisonous parts.