preheat oven to 220c/ 425f/gas7 . put the raspberries in a bowl and lightly mash them with a fork until they're broken up but are not becoming juicy .stir in the 2 teaspoons of sugar.

put the butter in a heatproof bowl and heat in microwave on medium power for 1half - 2 mins or until melted.

Beat the milk,egg and orange rind and stir in the melted butter.sift the flour and baking powder into a bowl,adding the golden caster sugar.Add the milk,egg and butter mixture and stir very gently with a large metal spoon until the mixture is just combined.

spoon about two thirds of the mixture into the paper cake cases,then spoon the raspberries on top.spoon the remaining muffin mixture on top so the raspberries are still visible.

Bake the muffins in the oven for 13-15 mins or until they ate well risen and turning pale golden. remove tray from oven and transfer the muffins onto a wire rack