Fluffy Lemon Muffins

My lemon muffins are joyful,made with vanilla and lemon flavoured, fill with raspberry.The cupcakes come out very fluffy and soft.

Ingredients For Fluffy Lemon Muffins

Muffins:

1. 1.75 cups (220 gram mes) all-purpose flour
2. 1.5 cups (150 gram mes) granulated sugar
3. /2 teaspoons each of baking powder
4. 1/2 teaspoons baking soda
5. 1/2 table salt
6. 1 large egg
7. 3/4 cup (180ml) Milk
8. ½ cup (113 g) melted unsalted butter
9. 2 tbs vanilla extract
10. 1 Tablespoons each of lemon zest
11. 1  tbs (55 ml) juice of Lemon

Raspberry Filling:

1. 1/3  cups (160 g) of powdered sugar
2. 5 Tbs Water(75 ml)
3. 1 Tablespoons cornflour
4. 1 and half cups raspberries Fresh or frozen

Instructions For Fluffy Lemon Muffins

1. Set aside 12 muffin liners in a 12-count muffin tin and preheat the oven to 350F (177 C)). Put aside.
2. Mix the flour, baking soda, baking powder,, and salt in a sizeable mixing dish.set a side.
3. whisk  the  melted butter, egg,vanilla and sugar until combined very well.
4.  Add the wet ingredients to the dry ones and gently stir with a spatula until you have a homogeneous mixture. The muffin batter is quite thick.
5. Whisk in Lemon Zest,Lemon Juice and milk.whisk until just combined.don’t over mix.
6. Evenly scoop batter into muffin tray; if making taller muffins, scoop batter into 10 cavities instead of all 12.
7. Bake for 18-20 minutes on the centre rack.. Bake for another 5–6 minutes, or until a toothpick inserted in the centre of a muffin comes out clean or with a few moist crumbs.

To prepared  Raspberry Filling:

1. Take a small bowl Add 2 tbs of water and Cornstarch whisk together.
2. Then Take a saucepan add Raspberry, sugar adn 3 tbs water and cook on medium flame until break down all berries, about 10 mins.occasionally stirring.
3. If you want Smooth and seedless sauce,At this point, strain it through a sieve.
4. Stir for an additional two minutes after adding the cornflour mixture to the raspberry purr. then the mixture will become thicker.
5. turn off the stove and allow to cool.

Cupcakes Filling;

1. Cut a small pocket that is 1/2 inch deep in the centre of the cooled cupcakes using a sharp knife.
2. Put one spoonful of the raspberry filling inside, then cover with the removed piece of cupcake to seal.