Moist and fluffy eggless raspberry muffins.
Preheat your oven to 180°C/350°F (or 160°C/325°F if you're using a fan or convection oven). Line a muffin tin with 12 muffin cases.
In a large bowl, mix together the flour, caster sugar and brown sugar until there are no lumps left.
Add in the melted margarine, soy milk and vanilla. Mix everything together until you have a smooth batter, making sure to get any dry mixture that may be stuck at the bottom of the bowl.
Add the chopped raspberries to a small bowl and sprinkle over 1/2 tablespoon of flour. Gently mix to combine. This will stop the raspberries from releasing too much moisture into the batter.
Add the raspberries to your muffin batter and gently fold them in. It's important to do this carefully and fold until the raspberries are JUST combined.
Divide the mixture between your muffin cases and bake for 20-30 minutes (this will depend on how deep your tray is). The muffins will rise and become golden brown on top. You can check if they're cooked all the way through by inserting a toothpick through the centre. If it comes out clean, they're ready.
Transfer the muffins to a wire rack and let them cool completely before enjoying.