Raspberry and Lemon Muffins
60 g (1/2 stick) butter
200g (7 oz) plain flour
2 teaspoons baking powder
1/2 teaspoon bicarb soda
150 g (5.3 oz) caster (superfine) sugar
1/4 teaspoon salt
juice and zest of one lemon
approx 1/2 cup milk
150 g (5.3 oz) raspberries
Preheat oven to 200 deg C (390 deg F).
Melt the butter and set it aside to cool. In a large bowl, stir together flour, baking powder, bicarb, salt, sugar and zest.
In a measuring jug, pour in lemon juice. Add enough milk so that you have 200 ml of liquid (6.76 fluid oz or 0.8 cup). Beat in egg and melted butter.
Pour liquid into dry ingredients and stir briefly, until it is just combined. Fold in the raspberries. Spoon mixture into 12 muffin cases, and bake for 20 – 25 minutes.