Preheat the oven to 220C and line a muffin tray with cupcake liners.

Whisk together the wholemeal flour, baking powder, baking soda in a large bowl. In separate bowl whisk together the rice bran oil, honey, eggs, butter milk, vanilla and lemon zest.

Use a wooden spoon to fold the wet ingredients into the dry ingredients. Fold in until just combined. Finally stir through the raspberries.

Spoon the mixture into the cupcake liners until they are ¾’s full. Then sprinkle a little raw sugar over the muffins and bake in the oven at 220C for 5min then reduce to 170C for 20-25min or until cooked through.