450ml plain flour
2tsp baking powder
30-40 Raspberries (fresh or frozen)
Preheat oven to 175oc and place 12 muffin cases in a muffin tray.
Mix the sugar and butter until white.
Add the eggs one at a time.
Finally mix in the rest of the ingredients (not the raspberries).
Spoon the mixture into the muffin cases and press in 2-3 raspberries in the middle of each muffin.
Bake in the middle of the oven for approximately 20 minutes.
Whilst cooling prepare the topping:
45g unsalted butter
375ml icing sugar
75g cream cheese
1/2tsp vanilla extract
Sift the icing sugar into a bowl and stir in the remaining ingredients, mix until smooth.
Pipe or spread the icing over the cooled muffins.
Eat straight away or keep them in the fridge.