Raspberry muffins (magdalenas)

Ingredients

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup vegetable oil
• 1/2 cup whole milk
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen raspberries

Step-by-step preparation

1. Preheat the oven to 180 °C and line a muffin pan with paper liners.
2. In a large bowl, mix the flour, baking powder and salt.
3. In another bowl, beat the sugar and eggs until light and fluffy.
4. Add the oil, milk and vanilla extract to the egg mixture and beat until well combined.
5. Add the flour mixture to the wet mixture little by little, mixing well after each addition until fully combined.
6. Add the raspberries and fold in gently.
7. Spoon the batter into the muffin cups, filling each one 3/4 full.
8. Bake for 18–20 minutes, until golden and a toothpick inserted in the center comes out clean.
9. Let the magdalenas cool for a few minutes before taking them out of the pan and letting them cool completely on a wire rack.