1
Preheat oven to 350 degrees. Spray muffin pans or use liners.
2
In a medium bowl, stir together vinegar and milk. Milk will sour and curdle. Set aside for 5 min, or until ready to use.
3
In another medium bowl, stir together flours, sugars and baking soda. Set aside.
4
Put Bran Buds in a large bowl. Boil water, pour boiling water over and stir gently just until water is absorbed. Set aside.
5
Add banana, oil, vanilla and egg substitute (or 4 egg whites) to sour milk, then stir into Bran Buds.
6
Gently stir liquid ingredients into dry ingredients; do not overmix. Fold in raspberries.
7
Spoon batter into prepared muffin pans, filling each cup about 3/4 full. Bake for 15-20 minutes, or until tops are golden and bounce back when touched lightly. Remove from pans immediately and allow to cool on wire racks.
