Cream egg, sugar, vanillin sugar and salt. Add oil and buttermilk bit by bit while stirring. Mix 275 g flour, baking powder and baking soda and stir in briefly
Dust the unfrozen raspberries with 2 tbsp. flour and fold into the dough. Place 2 paper baking cups in the recesses of each muffin baking tray (f. 12 pcs.). Fill in 3/4 of the dough. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 20-25 minutes
Cool down for 5-10 minutes, fall down. Dust with icing sugar