Step 1

Preheat oven 200C. Spray a 12 muffin pan with cooking spray.

Step 2

In a medium sized saucepan place the raspberries, sugar, orange juice and rind.

Step 3

Cook over medium heat, stirring frequently until the sugar dissolves. Simmer fruit for 10 minutes.

Step 4

Remove from heat and set aside to cool slightly while you make the batter.

Step 5

In a large mixing bowl, combine the flour, sugar, baking powder and salt.

Step 6

In a separate bowl mix together the milk, egg, vanilla essence and melted butter.

Step 7

Add the milk mixture to the flour mixture. Stir until just combined.

Step 8

Evenly divide the raspberry mixture among the 12 well greased muffins cups.

Step 9

Spoon the batter evenly over the raspberry sauce.

Step 10

Place muffin tray in oven and bake for about 15 to 20 minutes or until a toothpick inserted in the centre pulls out clean.

Step 11

Place on a wire rack to cool for about 2 minutes, and then turn muffins out onto a wire rack so the the raspberry topping is face up.