Raspberry explosion muffins

Preheat oven to 180C. Line a muffin tin with 12 paper cases.

Sift together the flour and baking powder into a large bowl. Stir in the caster sugar.

Lightly beat the eggs, milk and melted butter together into a separate bowl.

Make a well in centre of the dry ingredients and pour in the beaten liquid ingredients. Stir together until just combined without over mixing.

Spoon half the mixture into the prepared muffin cases. Place 1 tsp of rasberry jam in the centre of each cup, then place a fresh raspberry on top of the jam. Then spoon in the remaining muffin mix equally between the 12 cases.

Bake in the oven for 20-25 mins, until well risen, golden brown and firm to the touch. Leave the muffins to cool in the tin for 5 mins, then transfer to a wire rack to cool completely.

To make the icing, beat together the butter, icing sugar, vanilla extract and 1 tsp milk until smooth and creamy (add more milk if needed). Place a spoonful of icing on top of each muffin, then top with a fresh raspberry.

Eat and enjoy! Yum-Yum!