Raspberry Chocolate Chip Muffins

1 cup unbleached all-purpose flour
2/3 cup whole wheat flour
3/4 cup quick-cooking oats
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1 egg, lightly beaten
3/4 cup fat-free milk
1/3 cup canola oil
2 tablespoons orange juice
1 teaspoon vanilla extract
1 cup fresh or frozen unsweetened raspberries
1/2 cup miniature semisweet chocolate chips

Directions

In a large bowl, combine the first seven ingredients. Combine the egg, milk, oil, orange juice and vanilla; stir into dry ingredients just until moistened. Fold in raspberries and chocolate chips. Fill paper-lined muffin cups or cups coated with nonstick cooking spray two-thirds full.
Bake at 375 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.”
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