Preheat oven to 350 degrees.

Add cupcake liners to muffin pan.

Add flour, sweetener, baking powder & salt to a bowl and mix together.

Melt the butter and mix it into the dry ingredients until it starts clumping.

In a separate bowl whisk the eggs, milk and vanilla, then mix it into the flour until it’s combined. Gently mix in raspberries.

Spoon the batter into the muffin pan & bake for 20-25 mins or until tops are nice and golden and toothpick comes out clean.

Let cool in the muffin pan for a few minutes.

After a few minutes, pull them out and let them cool completely on a wire rack.

You can also add butter to the muffins if you want. I like to use Kerrygold butter.

Enjoy!