Preheat the oven to 180C. Line a muffin tray with paper cases.
In a bowl measure out the sunflower oil. Add the eggs and the Protein 22 and whisk together.
Add the flour and the caster sugar and whisk together again until smooth.
Next gently fold in the sesame seeds and the raspberries so as not to break the fruit up too much. Spoon a couple of tablespoons of the mixture into each case. Sprinkle a generous amount of caster sugar on top of each muffin and add a few sesame seeds.
Bake for 15 minutes or until golden brown and lightly cracked on top. Store in an airtight container for up to 3 days.