Rasberry and Lemon Muffins

These are probably the best looking muffins I have ever made. The juice of the raspberries made them very moist and my friend doesn't really like to have muffins very sweet. So I baked them with less amount of sugar than I normally would, this way you can have loads of it and still wouldn't feel tired of eating them. I mean you can have dozens of it and it wouldn't be too sweet. The flavour of lemon is intense in this muffins, highly recommended if you are a citrus lover. Scroll down for the recipe.

Ingredients: (yields  12-14  muffins)

• 1/4 cup brown sugar
• 1/4 cup granular white sugar (you can use 1/2 cups if you want it to taste more sweet)
• 1/4 cup lemon juice
• Zest of 5 lemons approximately 1/3 cup zest
• 1/4 cup yogurt
• 1/2 cup milk
• 1 3/4 cup self raising flour
• 1 tbsp baking powder
• 130 grams of frozen raspberries
• 1 egg
• 5 grams of vanillia powder (you can use vanillia extract)
• 1/2 cups of unsalted butter melted

Icing:

• 105 grams of frozen or fresh raspberries
• 4 tbsp icing (powdered) sugar
• 1 tbsp lemon juice

Recipe: 

1. Place the zest of lemons, brown sugar, granular sugar in a bowl or in a mortar
2. Pestle until everything is incorporated this process will help to extract the essential oils 
3. Line or grease your muffin tin and set your oven 180 C/ 360 F
4. Add the egg and whisk it with sugar
5. add the lemon juice '
6. vanillia powder whisk it and add the milk and yogurt keep whisking until everything is incorporated
7. Add the melted butter and whisk until everything is incorporated
8. In another bowl mix lightly the flour and baking powder
9. Add the frozen berries to the bowl and coat it with flour 
10. Add the liquid to the dry mixture mix it with a spatula until flour disappear 
11. Spoon the mixture to muffin tin
12. Bake it for 20-30 (mins mine took 20)
13. After baking let the muffins set for 10 minutes 
14. In a bowl mix and pestle the icing ingredients and spoon them on top op the muffins and serve it.