Raspberry & chocolate chip mini muffins

1. • Preheat oven to fan 180°C, conventional 200°C, gas 6.

2. • Line mini muffin tins with paper cases or baking parchment.

3. • Drain raspberries, reserving raspberry syrup.

4. • Sift the flour and baking powder into a large bowl and stir in the sugar.

5. • Combine the oil, eggs, and raspberry syrup and beat well.

6. • Pour over the flour and mix.

7. • Fold in the raspberries and chocolate chips and then pour mixture into cases.

8. • Sprinkle oats on the top of each muffin.

9. • Bake for 15-20 minutes until well risen, firm and golden.