Instructions

1. Preheat the oven to 180°C. Prepare about 12 silicon muffin cases or line a muffin tin with paper cases.
2. Sift the flour and baking powder in a bowl.
3. In another bowl, whisk the sugar with the eggs until creamy, then add the oil, vanilla, smoothie, lemon juice& zest. Add the flour mixture and combine until you get a smooth batter.
4. Half fill the muffin cases with the batter, then add a few raspberries and top with more batter.
5. Put one raspberry on top of each muffin, slightly pushing it into the batter.
6. Bake for 20-25 minutes, until golden and an inserted skewer comes clean.
7. Let them cool in the tin or silicon cups for 5 minutes, then transfer them to a wire rack to cool completely.
8. Dust them with icing sugar just before serving.