Raspberry Ricotta Muffin

Preheat the oven to 150°C fan (175°C conventional) and line a muffin tin with paper cases.

For the filling, stir the ricotta together with raspberry jam until smooth.

In a bowl, mix the flour, baking powder and baking soda.

Gently fold the raspberries into the flour mixture.

Lightly beat the egg and whip it with the sugar, vanilla sugar, oil and natural yogurt until frothy.

Add the flour-and-berry mixture to the yogurt mixture and fold in briefly until no dry spots remain.

Fill the paper cases halfway with batter.

Place 1 teaspoon of the ricotta-jam filling on each case and cover with the remaining batter.

Bake the muffins for 20–25 minutes until they are golden.

Let the muffins rest in the tin for 5 minutes, then remove them and cool completely on a wire rack.

Mix the powdered sugar with raspberry juice until smooth, brush the muffins with it and decorate each with a raspberry if desired; let the glaze dry.