Pre-heat oven to 180 C.
Put paper cases in muffin tins.
Melt 2 oz (50 g) butter or marge.
Put 6 oz (150 g) sugar in a mixing bowl.
Whisk in the melted butter, then add 2 eggs, a slosh of vanilla (teaspoon) and half a pint of milk, while continuing to whisk well.
Fold in 6 oz (150 g) SR (self raising, patisserie) flour.
Pour a little batter into each of the 12 cases. Then put four (fresh or frozen, frozen is fine in winter) raspberries on top of the batter in the cases. Then put a spoonful of batter on top of the raspberries.
Melt 2 ounces (still 50 g) of butter or marge. Turn off heat and add to the saucepan a handful of oats, a handful of ground hazelnuts and an ounce of brown sugar. Stir with a wooden spoon until it’s like crumble. Distribute this over the tops of the muffins. (It’s this faffing about with a topping that makes things muffins instead of cakelings.) If you were organized you could make it first and have it ready to put on.
Bake in the top of the oven for just over 20 minutes until done.
Having so little fat, these won’t keep long. Make them on occasions when they don’t need to.
The bit with putting the raspberries in the middle of the batter is definitely worth it, if fiddly — you end up with the raspberries totally surrounded by cake in a layer, not at the bottom, but the muffins well risen.