Apple and Raspberry Muffins

Preheat the oven to Gas Mark 6/ 200?C/ fan oven 180?C. Lightly grease a non stick 12 hole muffin tin with the cooking spray or simply use 12 paper cases and place in the holes in the tin.
Sift the flour, bicarbonate of soda and salt into a mixing bowl. Reserve 1 tablespoon of oats for the muffin tops, then stir the remaining oats and sugar into the flour.
In a separate bowl, mix the applesauce, oil, yogurt, milk and egg together, then stir in this wet mixture into the dry ingredients, mixing until just combined but still slightly lumpy. Stir in the raspberries, then spoon into the muffin tins, dividing the mixture evenly to make 12 muffins. Scatter with the reserved oats and bake in the oven for 20 minutes until risen, firm and golden brown.
Cool on a wire rack.