2 cups flour
3 teaspoons baking powder
1⁄ 2 teaspoon salt
3⁄4 cup white sugar
1 cup milk
1⁄4 cup melted and cooled butter
1 cup fresh raspberries
zest and juice of one lemon (split)
2 cups of powdered sugar for glaze
Preheat oven to 400°F (205°C). Stir together the flour, baking powder, salt, poppy seeds, lemon zest, and sugar in a large bowl. Make a well in the center. In a small bowl or 2-cup measuring cup, beat egg with a fork. Stir in milk and butter. Pour all at once into the well in the flour mixture. Mix quickly and lightly with a fork until moistened, but do not beat. The batter will be lumpy. DO NOT OVERMIX. This will create tough/heavy muffins. Pour the batter into paper lined muffin pan cups.
Bake for 25 minutes, or until golden. Once. cooled, mix the rest of the lemon juice and two cups of powdered sugar until smooth. Add milk to get desired consistency.