Raspberry Muffin

INGREDIENTS:
1 LARGE EGG, LIGHTLY BEATEN
1 CUP (240ML) PLAIN YOGURT ( FULL FAT OR LOW)
1/3 CUP (80ML) VEGETABLE OIL,CANOLA,SAFFLOWER, OR CORN OIL
1 TSP PURE VANILLA EXTRACT
2 CUPS (260G) PLAIN FLOUR
1/2 CUP (100G) GRANULATED WHITE OR CASTER SUGAR
1 1/4 TSP BAKING POWDER
1/2 TSP BAKING SODA
1/4 TSP SALT
1/4 CUP RASPBERRY JA,
12 PCS OF RASPBERRY FRUIT

MIX METHOD:
PREHEAT YOUR OVEN TO 375 degrees F or 190 degrees C. Position the rack in center of oven. Butter or Line 12 muffin cups with paper liners.
In a bowl whisk together the lightly beaten egg,yogurt,oil,and vanilla extract.
In another large bowl whisk the flour with sugar, baking p0wder,baking soda and salt. Mixed both dry and liquid ingredients. Scoop the muffin cups half of the batter then spoon each muffin cups with raspberry jam. Then add the other half of the batter to cover and place your raspberry fruit on each muffin cups. Bake for about 15-20 mins or until its done!!! Transfer to a wire rack and let cool for about 10 minutes before removing from pan.
Makes 12 muffins :)