2 cups flour
1/2 cup sugar
3 tsp baking powder
1/2 tsp salt
rind of one lemon
1 egg
1 cup milk
1/2 cup butter, melted
1 cup frozen raspberries

Mix flour, sugar, baking powder, salt and lemon rind in a large bowl. Beat egg in medium sized bowl, add milk and butter.  Add egg mixture to dry ingredients.  Stir until just mixed (batter will be lumpy).  Stir in raspberries.  Fill 12 muffin pans and bake at 425 for 20 minutes.