Raspberry Muffins

1/3 cup vegetable oil
1 large egg
1/2 cup buttermilk
1 tsp vanilla extract
1-1/2 cups flour
3/4 cup sugar
2 tsp baking powder
1/2 tsp salt
1 cup raspberries,fresh or frozen

Preheat oven to 400 F. Measure vegetable oil in a 1 cup measuring cup.
Add egg and beat. Add enough buttermilk to make 1 full cup of fluid. Add vanilla and set aside.
In a large mixing bowl combine flour, sugar, baking powder and salt.
Add fruit and stir until coated with flour mixture.
Add wet ingredient mixture and stir just until combined.
Evenly divide batter into 8 muffin cups lined with papers.
Bake for 18-20 minutes or until a toothpick or knife comes out clean.
If using frozen fruit, bake 20-22 minutes. Enjoy!