2 C self-raising flour
3/4 C sugar
1 C milk
grated rind of 1 large or 2 small lemons
approx 36 frozen raspberries
Melt the butter on the stove top or in a microwave and set aside.
Measure out milk and mix in egg. Add grated lemon rind Set aside.
Measure flour and sugar into a bowl and toss to mix.
Add the butter to the milk mixture and beat well with a fork.
Add to the dry ingredients and combine until just damp (not thoroughly mixed).
Divide evenly into 12 medium sized muffin containers.
Using your fingers, push 3-4 frozen raspberries into the top of each muffin mixture.
Bake at 200 degrees for 12-15 mins or until cooked through.
Made as above, this muffins have subtle lemon flavour.
However to take the yum to the next level, stir together 1/4 cup sugar with 1/4 cup lemon juice and drizzle over the muffins as soon as the come out of the oven. They are beautiful when made like this, but can be a bit sticky for a lunch box.