Preheat oven to 180°C and line 6 large muffin holes.
Whisk all dry ingredients together in a bowl.
In a separate bowl, whisk oil, sugar, eggs, vanilla and milk until smooth.
Pour wet into dry and mix until just combined.
Rest batter for 5–10 minutes to thicken.
Divide the batter between muffin holes.
Add raspberries evenly.
Bake for 25 minutes or until set in the centre.
Cool 10 minutes before removing from tray.
