Raspberry Muffin

Preheat the oven to 160°C (fan). Line a muffin tin with paper cases.

Wash the raspberries and let them drain well (do not thaw frozen raspberries).

Mix the flour, baking powder and baking soda in a bowl and gently fold in the raspberries.

In a second bowl, briefly whisk the egg, natural yogurt, sugar, vanilla sugar and oil until slightly frothy.

Add the flour-raspberry mixture to the yogurt mixture and fold in briefly until no dry flour remains.

Spoon the batter into the cases and bake for 20–25 minutes until the muffins are golden.

Let the muffins rest for 5 minutes, remove them from the tin and cool completely on a wire rack. Decorate as desired.