RECIPE: (Makes 20 medium-sized muffins)
225g unsalted butter, melted
200g caster sugar
4 large eggs
225g plain flour
2tsp baking powder
125g raspberries (if using frozen, defrost them first!)
FOR THE DRIZZLE:
Juice of 2 small lemons
50g caster sugar
Preheat your oven to 180 degrees C. Line a muffin tin with paper liners and set aside.
Combine all ingredients (except the raspberries) in a large bowl. Mix well with an electric mixer or by hand. Finally, fold in the raspberries with a spatula. Pour the batter into the lined muffin tins. Bake in the preheated oven for approximately 20 minutes. The muffins are ready when they are springy to the touch and lightly golden on top.
While the muffins are cooling, combine the lemon juice and caster sugar in a small bowl. Poke holes into the muffins using a baking skewer (or sharp knife) while the muffins are still hot. Immediately drizzle the lemony mixture over the top of the muffins. It should seep into the muffins and make them extra delicious. Remove the muffins from the tin and cool on a wire rack.
In the name of research, I ate one of these muffins. They are bright red and raspberry laden on the inside, and the muffin tops are slightly crunchy from the sugar in the drizzle. Good looking and very tasty.