Serves 12

3 cups flour
4 tsp baking powder
3 tblsp sugar
2 eggs
1 1/2 cups Anchor SoyLife milk
1/2 cup canola oil
1 1/2 cups frozen raspberries

Preheat the oven to 210°C. Lightly grease muffin pan. Mix flour, sugar and baking powder into a bowl. Make a well in the centre of the dry ingredients. Beat the eggs and Anchor SoyLife milk together along with the canola oil. Pour into the dry ingredients and mix well. Add the frozen raspberries and stir until the ingredients are just dampened. Careful not to over-mix. Fill the muffin pans with the mixture and bake for around 15-20 minutes or until cooked. Stand the pan on a rack for 5 minutes to cool then turn out the muffins.