Preheat oven to 200 degrees. Line a 6 muffin pan and set aside.

Whisk the flour, baking powder and sugar together.

Add the vinegar to the milk and keep undisturbed for five minutes.

Add the oil into the milk and whisk well.

Add the wet ingredients into the dry ingredients and fold in. Fold in the raspberries.

Divide equally into the prepared pan and bake for 20 to 25 minutes till done.

Cool in the pan for 10 minutes before transferring to a cooling rack.