Raspberry Yogurt Muffins

2 cups flour
1/3 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup orange juice
2 tablespoons oil
1/2 teaspoon almond extract
1(8 oz.) container nonfat vanilla yogurt
1 egg or 1/4 cup egg substitute
1 cup fresh or frozen raspberries

Line a 12-cup muffin tin with paper liners. Heat oven to 400 degrees F.

In a large bowl combine flour, sugar, baking powder, baking soda and salt. Mix well.

In another bowl, whisk together orange juice, oil, almond extract, yogurt and egg. Add to dry ingredients and stir just until moistened. Fold in berries.

Spoon into muffin cups. Bake for about 20 minutes, or until golden.

Makes 1 dozen.