2 cups all-purpose flour
2/3 cups packed brown sugar
2 teaspoons baking powder
1/4 teaspoons baking soda
2/3 cups fat free sour cream or low-fat plain yogurt
1/3 cups canola oil
2 to 3 teaspoons grated orange zest (from about 1 orange)
1/3 cups orange juice
1 extra large eggPreheat oven to 375 degree hot oven
Drizzle topping is powdered sugar and water mixed together
Line a muffin tin with 12 paper liners or greased the tins.
Mix together flour, brown sugar, baking powder and baking soda in a medium bowl, breaking up any lumps of sugar.
Combine sour cream, oil, zest, juice and egg in a large bowl. Stir in flour mixture till moistened. Add raspberries and fold in gently until evenly mixed. Batter will be thick, do not over mix.
Divide batter evenly between muffin tins with paper liners.
Bake 20 to 22 minutes until golden brown and toothpick inserted comes out clean.
Cool in pan 3 minutes. You can serve these warm or while still warm drizzle icing on top if preferred but not needed!