Orange and raspberry muffin recipe

I had one orange and one egg to use up plus more raspberries growing than you can shake a stick at, so I halved the quantities of a recipe for orange and raspberry muffins that I found online. The recipe was in cups, which was a bit of a pain (and reading it back, I notice I accidentally made some adaptations), but it turned out so delicious, I thought it was worth writing out a metric version, so here it is with my accidental adaptations (you'll need to halve the quantities if, like me, you've only got one orange and one egg left):

Ingredients (makes 12)

320 g plain flour

170 g cup white or golden sugar (plus extra for sprinkling)

3 tsp baking powder

1/2 tsp salt

1 pinch of ground nutmeg

1/2 cup  of vegetable oil (I used non-virgin olive oil)

235 ml whole milk

2 eggs (medium or large)

1 tsp vanilla extract

2 oranges (zest only)

570 ml fresh or frozen raspberries (approx.)

12 muffin cases

1. Put one of your oven racks in the middle position, then turn on the oven to 190 degrees C (no fan). Take out your muffin pans and put large muffin cases in 12 of the cups (in my muffin tin, the large cases stick over the top of the muffin tin - see photo above). Make sure you only have one case in each, I accidentally put doubles in several.

2. Stir the flour, sugar, baking powder, salt and nutmeg together in a medium bowl. Whisk the oil, milk, eggs, and vanilla together in another bowl. Finely grate the zest from the oranges, than add to the wet ingredients.

3. Make a well in the centre of the dry ingredients. Pour the wet ingredients and the raspberries into the centre (if you put them in frozen they will keep their form, if they are fresh or allowed to defrost they'll break up when you stir, which was delicious). Stir the wet and dry ingredients together until the dry ingredients are moistened but still a bit lumpy – do not over-mix the batter. Divide the batter evenly among the muffin cases (mine were only about 3 mm off full - you could also make smaller ones by 3/4 filling the cases). Sprinkle the tops of the muffins with sugar (about 1/4 teaspoon per muffin).

4. If you went with 12 nearly full muffin cases, bake for about 30 minutes. If you went for 15  3/4 filled ones, bake for about 25 to 30 minutes, rotating the pan halfway through cooking. You’ll know they are ready when they are golden brown (and a cake skewer comes out clean). Cool muffins in the pan on a rack for 5 to 10 minutes. Turn the muffins out of the pan and cool on the rack. Serve warm or at room temperature.