Preheat oven to 375 F. Oil a non-stick muffin pan or place 12 silicone muffin cups on a making sheet.
Combine dry ingredients in large mixing bowl. Whisk together the wet ingredients in a smaller bowl. Add the wet to the dry and stir until mixed. Gently stir in the raspberries.
Divide the batter equally among the muffin cups. If desired, sprinkle the tops with 1 tablespoon raw sugar. Bake for about 25 minutes, or until a toothpick inserted in the middle of one comes out clean. Allow to cool in the pan for 10 minutes before removing the muffins. Serve warm.
To make the millet chia flour, process 1 cup of millet (7 ounces) with 2 tablespoons of chia seed in a high-powered blender until finely ground, stirring once or twice to make sure all seed is ground. Then use one cup of this mixture (about 4 ounces) to make the muffins and reserve the rest for another use. Using at least a cup of millet results in better grinding than using a smaller amount.Variations: *If using pre-ground millet flour, measure 1 cup and then remove 1 tablespoon of flour. Add 1 tablespoon of ground chia or flax seed to this. *To make this with whole wheat flour, use 1 cup of flour and 1 tablespoon chia or flax seed and omit the cornstarch. *To make them a little sweetener without adding calories, add a touch of stevia to the batter. NuNaturals’ lemon stevia would give them a nice flavor.Nutritional info uses soy yogurt and optional sugar.