method
1. Preheat the oven to 200°C/400°F. Arrange 12 paper cake cases in a deep muffin tin. Sift the flour and baking powder into a mixing bowl, stir in the sugar, then make a well in the centre.
2. Mix the egg, buttermilk and sunflower oil together in a bowl, pour into the flour mixture and mix quickly.
3. Add the raspberries and lightly fold in with a metal spoon. Spoon the mixture into the paper cases.
4. Bake the muffins for 20 - 25 minutes until golden brown and firm in the middle. Transfer to a wire rack and serve warm or cold.
