Preparation & cooking: 30 minutes
1. Preheat oven to 190° C. Line a 12-hole muffin pan with patty cases.
2. In a mixing bowl, combine flour, baking powder, sugar, spice and zest. In a separate bowl, combine melted butter, milk and egg. Fold liquids into dry ingredients until just mixed. Spoon ¾ of the mixture into the patty cases and reserve the remaining batter.
3. Using a teaspoon, place a blob of jam in the middle of each muffin, then fill cases with remaining batter. Bake for 15-20 minutes or until risen and springy.Cool.
4. In a small bowl, mix icing sugar and vanilla with just enough lemon juice to form a spreadable consistency. Spread each muffin with icing and sprinkle with crushed freeze-dried raspberries if desired.