Confectioners sugar, enough quantity for decorating (optional)
Instructions
Preheat oven to 374º F (190° C). Place muffin liners in a 12 muffin pan. In a medium bowl, sift the flour with the baking powder, baking soda, matcha powder and salt.
In another large bowl, add the egg with the sugar and oil. Beat with a hand whisk for 1 minute until the mixture is light and fluffy.
Add in the vanilla extract, milk, lemon juice and lemon zest. Beat for 1 more minute until everything is perfectly integrated.
Add the flour mixture in two additions, mixing with a rubber spatula for 20 seconds after each addition to get a smooth batter. Add the raspberries and mix doing folding motions just until incorporated, so they don't disintegrate as much.
Carefully pour the mixture into the 12 muffin cups, filling each one at 3/4 of their capacity. Bake the muffins at 374º F (190° C) for approximately 18 minutes or until lightly browned or when a wooden toothpick comes out clean when inserted.
Take the muffins out of the oven, let them cool for at least 10 minutes and then decorate with powdered sugar if desired.