2 1/2 cups all-purpose flour
2 Tbsp. baking powder
1/2 cup superfine sugar (can substitute regular granulated sugar)
1 egg
1 cup buttermilk
1/4 cup sunflower or other cooking oil
5 oz. raspberries

Stir together flour, baking powder and sugar, and make a well in the center.  Beat together egg, buttermilk, and oil in another bowl, and pour into the well.  Mix just until combined, then gently fold in raspberries.  Line muffin pan with papers, or grease, and fill with muffin batter.  Bake at 400*F for 20 minutes or just til done (top will spring back when touched).  Makes 10-12.