Instructions

1. Preheat the oven to 180°C. Line a muffin tin with paper cases or put silicon muffin cases on a baking tray.
2. Coat the raspberries in 2 Tbsp of flour. Mix the rest of the flour with the sugar in a large bowl.
3. In another bowl mix the egg with the milk & vanilla. Pour this mixture into the flour. Combine gently then fold in the raspberries.
4. Fill each muffin cup two-thirds full with the batter. Sprinkle some sugar on the top, then gently press a raspberry into the middle of each.
5. Bake for about 20 minutes until golden, then transfer them to a wire rack to cool.