Lemon & Raspberry Muffins

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  Step 1

  Grate the zest from both lemons into the milk, then squeeze in the juice from one lemon. Add poppy seeds and crack in the three eggs. Beat well to combine.

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  Step 2

  Whisk together the flour, sugar and salt in a separate bowl.

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  Step 3

  Whisk the milk to the flour and then pour in the gin.

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  Step 4

  Add the melted butter.

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  Step 5

  Spoon into a greased muffin tin.

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  Step 6

  Bake at 180'C for 45 minutes until golden.

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  Step 7

  To make the icing, place the icing sugar in a bowl and add a spoonful of raspberry jam.

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  Step 8

  Squeeze in the juice from the remaining lemon and add the gin. Mix well until runny, adding a little more icing sugar if needed.

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  Step 9

  Spoon the icing on the top of the muffins.

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