Preheat oven at 170°C and lightly spray and dust 2x 24 holed mini muffin tin.

In a large bowl beat sugar and butter until well combined. Add yoghurt and vanilla essence, again beat well. Add one egg at a time beating well before adding the next.

Sift flour, baking powder and mix well with wet ingredients. Add the raspberries and zest of the lemon. Folding into mixture.

Using two spoons scope an amount of mixture into each hole using the other spoon to scrap off. Place in the oven for 20 minutes. This recipe makes approx 40 mini muffins. I have also used this same recipe as a loaf, requiring 30 minutes cooking time.