Preheat the oven to 190°C. Line a 12 hole muffin tray with paper muffin cases.
Sift the flour and baking powder together and stir in the sugar.
Beat the milk, eggs, oil and vanilla together then pour into the flour. Add the raspberries and lightly mix together.
Spoon the mixture into the prepared tin. Bake for 30 - 35 minutes or until golden and springy to the touch.
Cool for 10 minutes before transferring to a wire rack and leaving to cool completely.
