Pour the liquid mixture in with the dry ingredients and stir until just combined, but do not over stir. (if desired, this can be left in the refrigerator over night, covered.) The fruit should not be added until just before baking.
07Very gently fold in the raspberries, (try to prevent the fruit from breaking.) Spoon an heaping 1/4 cup of the batter into each muffin cup, filling each completely.
08Bake for 25 minutes until golden brown.
09Remove the muffins from the tins and transfer to a wire rack to cool.