Raspberry Poppy Seed Muffin

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

Wash the raspberries, let them drain well and place them in a bowl.

Mix the flour and baking powder and gently combine with the raspberries.

In a second bowl, beat the egg, buttermilk, oil, sugar and poppy seed mix until creamy.

Gently fold in the flour-raspberry mixture just until a batter forms.

Fill the batter into the paper cases (about two-thirds full) and bake in the preheated oven for 20–25 minutes.

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