Lemon Raspberry Muffins

Lemon Raspberry Muffins 2 cups flour 1 cup sugar 1 Tbsp baking powder 1/2 tsp salt 2 eggs , lightly beaten 1 cup milk 1 Tbsp lemon juice 1 tsp grated lemon zest 1/2 cup oil canola or vegetable 1 1/2 cups raspberries (fresh or frozen) For the glaze: 1 cup confectioners sugar 2-3 Tbsp fresh lemon juice Preheat oven to 400 degrees F. In a measuring cup mix together milk and lemon juice. In a separate large bowl combine dry ingredients: flour, sugar, baking powder, and salt in a large bowl. In another bowl, mix eggs, oil, lemon zest, and the milk/lemon mixture. Stir the wet ingredients into the flour mixture, stirring just until moistened. Fold in the raspberries. Line a muffin tin with liners, or grease it well with cooking spray. Fill 15-18 muffin cups 2/3 full. Bake at 400 degrees F for 18-20 minutes or until a toothpick inserted in the center comes out with few crumbs. For the glaze: In a small bowl, whisk together the confectioners sugar and 2 tablespoons lemon juice. (if you want the glaze even thinner, add an extra tablespoon of lemon juice). Allow the muffins to cool for a few minutes before drizzling with glaze.