• Pre-heat your oven to 170˚C, line a muffin tin with cupcake liners or grease very well with non-stick cooking spray. Set a side for later.
• In a small bowl, stir together the lemon juice and milk, then set it aside. Allow the mixture to stand for a minute or two. Meanwhile, in a separate bowl, mix together the oil, eggs, and lemon zest. After that, add the milk mixture to the oil mixture and stir until combined.
• In another bowl, sift together the dry ingredients. Gradually add the wet ingredients to the flour mixture, stirring until just combined. Be careful not to overmix the batter. Finally, gently fold in the raspberries.
• Fill the lined muffin tins. Fill each hole to around 2/3 full and bake for around 16 - 20 minutes or until a toothpick inserted in the center comes out only with a few crumbs.
• Once baked, remove them from the oven and allow them to cool on a cooling rack.

Optional

• If you are making the glaze, mix together 1 cup of sifted icing sugar with 2-3 tablespoons of lemon juice. The consistency should resemble a thick syrup. Then, drizzle the icing over the cooled muffins.
• Store these muffins in a airtight container and enjoy within 2-3 days.