Ingredients

• All-purpose flour - 2 cups
• Granulated sugar - 1 cup
• Baking powder - 2 teaspoons
• Salt - ½ teaspoon
• Milk - 1 cup
• Vegetable oil - ¼ cup
• Egg - 1 large
• Vanilla extract - 1 teaspoon
• Fresh raspberries - 1 cup

Instructions

1. 1.

   Preheat the oven to 180°C (350°F) and line a muffin tin with paper liners.

2. 2.

   In a large bowl, whisk together the flour, sugar, baking powder, and salt.

3. 3.

   In another bowl, combine the milk, vegetable oil, egg, and vanilla extract.

4. 4.

   Pour the wet ingredients into the dry ingredients and mix until just combined.

5. 5.

   Gently fold in the fresh raspberries.

6. 6.

   Divide the batter evenly among the muffin cups, filling each about 2/3 full.

7. 7.

   Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

8. 8.

   Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Nutritional Facts