Lemon–Raspberry Muffins

Ingredients (Makes 12)

Recipe Source – How To Be A Domestic Goddess – By Nigella Lawson

Butter – 1/4 cup
All purpose flour – 1 1/3 cups
Baking powder – 2 tsp
Baking soda – 1/2 tsp
Sugar – 1/2 cup
Salt – 1/4 tsp
Lemon – 1 (around 2 tbsp lemon juice), Extract its juice and finely grate its zest
Milk – Approximately 3/4 cup + 2 tbsp
Egg – 1 large
Raspberries – 5 ounce (I used 3/4 cup raspberries and I halved them)

2. Melt the butter in a small saucepan and let cool for a minute or so. In a medium-large bowl, combine the flour, baking powder, baking soda, sugar, salt and lemon zest. Make a well in the center of the dry ingredients.
Pour the lemon juice into a large measuring cup. Add enough milk to make 1 cup. Beat the egg and butter into the juice / milk mixture. Pour into the dry ingredients. Stir until just combined. Fold in the raspberries. Fill greased muffin cups 2/3 full. Bake in a preheated 400 degree oven for 20 – 25 minutes. Let the muffins cool in the pan for 5 minutes and then transfer to a wire rack to cool.