Lemon Raspberry Muffin

1. Preheat oven to 375 degrees F. In a large bowl add the muffin mix, eggs, lemon juice and melted butter. Mix well until combined. Fold in the raspberries.
2. Line a muffin tin with liners or grease it well with cooking spray. Fill 12 muffin cups (2/3 full).
3. Bake for 28 – 30 minutes or until a toothpick inserted in the center comes out clean.

For the glaze:

1. In a small bowl, whisk together the confectioner’s 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.