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 and add raspberries evenly
Bake for 25 minutes or until set in the centre
Cool 10 minutes before removing from tray
