Preheat oven to 190C/170C fan-forced. Line a 12-hole, ⅓-cup-capacity muffin pan with paper cases.
Combine flours in a large bowl. Make a well. Add cottage cheese, honey, oil, eggs and vanilla. Mix until just combined (batter will be quite thick at this stage). Fold in raspberries. Divide mixture evenly among paper cases.
Bake for 20 to 22 minutes or until golden and just firm to touch. Stand in pan for 5 minutes. Transfer to a wire rack to cool. Serve warm or cold.
