For the raspberry bears, whisk the egg with the cooking oil, raspberry yogurt and sugar until the sugar is completely dissolved.
In a second baking bowl, mix the baking powder, baking soda, flour with Jell-O powder. Fold the flour mixture into the liquid ingredients.
Wash the raspberries and mix them into the batter.
Grease and flour six bear baking cups (or 12 regular muffin cups). Divide batter evenly among the ramekins and bake at 180°C to 200°C in a preheated oven on the middle rack for about 30 minutes.
Sprinkle raspberry bears with powdered sugar before serving.
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