Preheat oven to 350 degrees. Lightly coat muffin tin cups with canola oil spray.
In a small bowl, combine Baking Mix and ground ginger. Mix thoroughly with a wire whisk; set aside.
In a medium mixing bowl, combine butter and honey. Beat until smooth.
Add eggs separately, mixing well after each addition.
Add applesauce, mango puree, yogurt, and lime juice. Mix well.
Add Baking Mix and stir just until blended. Gently fold in raspberries.
Spoon batter into prepared muffin cups, being careful not to break up raspberries.
Bake as noted above or until tops are golden and toothpick inserted in center comes out with just a few crumbs. Cool in pan 10-15 minutes, then run sharp knife around edges to loosen and transfer to wire rack to cool completely.