For RASPBERRY AND HAZELNUT MUFFINS

110g/4oz self raising flour
1 tbsp baking powder
175g/6oz plain wholemeal flour
75g/3oz Tate & Lyle Light Cane
75g/3oz toasted chopped hazelnuts
1 large egg
300ml/½ pint semi-skimmed milk
5 tbsp sunflower oil
150g/5oz fresh raspberries