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Preheat oven to 425F and line a muffin pan with liners.
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In a bowl mix together the oats and milk, let sit for at least 10 minutes.
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Meanwhile, beat together the egg, oil and sugar.
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In a searate bowl, whisk together the flour, baking powder, salt and cinnamon.
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Once the oats have sit for at least 10 minutes, mix the oat mixture into the egg mixture until incorporated and then the flour mixture.
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Next stir in the raspberries by hand to ensure they don't break and distribute evenly in the muffin pan, they wells should be 3/4 filled.
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Bake for 20 to 25 minutes until golden on the top and a cake tester or toothpick insterted at the center comes out clean.
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Let cool in muffin tin on a wire rack for at least 10 minutes before eating.