Directions
- Preheat oven to 350°F. Line a muffin tin with cupcake liners or spray with non-stick spray. 
- In a large bowl, mix flour, baking powder, Goat's Milk, and cinnamon. Set aside. 
-  In another bowl, whisk oil, eggs, and water.
        
-  Slowly add the wet ingredients to dry ingredients, and combine.
        
-  Fold in raspberries to the mix. The flour should be thick when complete.
        
- Fill each muffin cup with two spoonfuls of dough (almost to the top) as they don't rise much. 
-  Place in oven and bake for 15-20 minutes. 
        
-  Take muffins out of pans and let cool on racks.
        
 
                    
                      Recipe Note
                      Before you take the muffins out of the oven, poke one in the middle with a toothpick. If it comes out clean, they’re ready to come out.