Ingredients

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

Instructions

1. 1.

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

2. 2.

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

3. 3.

   In another bowl, mix milk, vegetable oil, vanilla extract, and egg until well combined.

4. 4.

   Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

5. 5.

   Gently fold in the fresh raspberries.

6. 6.

   Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.

7. 7.

   Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

8. 8.

   Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutritional Facts