Ingredients
2 cups plain flour
3/4 teaspoon of bicarbonate of soda
3/4 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
1 cup castor sugar
2 eggs
2 teaspoons of vanilla extract
1/2 cup vegetable oil
80 g butter melted and cooled slightly
1 cup fresh raspberries
Instructions
First, preheat oven to 200 degrees c.
Next, sift flour, bicarbonate of soda, cinnamon, nutmeg, ginger and salt in a large mixing bowl.
Then, whisk the sugar and eggs in a small bowl until light .
After, blend in vanilla, oil and butter.
Soon after, pour in the egg mixture into the dry ingredients and combine together until a batter is formed.
Right after that, gently fold in the raspberries.
Then, spoon the batter into the muffin tins.
Bake for 20 to 22 minutes.
It serves 16 muffins.