Raspberry muffins

Ingredients for 12 servings:

• 100 g butter (half-fat butter), soft
• 50 g powdered sugar
• 3 small eggs
• ½ vanilla pod(s), the pulp
• 1 tbsp lemon juice
• 100 ml low-fat milk
• 220 g flour
• 2 tsp baking powder
• 1 pinch of salt
• 125 g raspberries

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

With semi-skimmed butter and little sugar

Preheat the oven to 175°C (top/bottom heat). Line a muffin tin with paper baking cups. Cream together the butter and sugar until creamy, then beat in the eggs, one at a time. Add the vanilla bean paste and lemon juice (a little grated zest is fine if desired) and beat in. Sift the flour, baking powder, and salt and stir in alternately with the milk. Divide the batter among the muffin tins and press 3-4 raspberries into each. Bake for 18-20 minutes (do the toothpick test). Let cool.