Raspberry explosion muffins

Method

• step 1

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

• step 2

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

• step 3

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

• step 4

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

• step 5

  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.

• step 6

  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.

• step 7

  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.

• step 8

  Eat and enjoy! Yum-Yum!