Preheat the oven to <temperature>170<unit>°C</unit></temperature>

Place <quantity>188<unit>g</unit></quantity> of all-purpose flour and <quantity>7<unit>g</unit></quantity> of baking powder in a bowl lined with a sieve

Add <quantity>3<unit>g</unit></quantity> of baking soda and sift

Place <quantity>110<unit>ml</unit></quantity> of milk and <quantity>15<unit>ml</unit></quantity> of lemon juice in a bowl

Add <quantity>30<unit>g</unit></quantity> of melted unsalted butter and <quantity>35<unit>ml</unit></quantity> of vegetable oil

Add <quantity>1</quantity> egg and <quantity>110<unit>g</unit></quantity> of sugar

Add <quantity>1<unit>g</unit></quantity> of salt and <quantity>40<unit>g</unit></quantity> of toasted and crushed hazelnuts

Whisk until the egg is completely incorporated

Add the dry ingredients, <quantity>80<unit>g</unit></quantity> of raspberries and <quantity>1<unit>tsp</unit></quantity> of lemon zest

Gently fold in. Do not overmix

Line a cupcake pan with muffin liners

Transfer the batter to a piping bag

Fill the liners 3/4 full to allow the batter to expand

Bake for 20m or until a toothpick inserted in the center comes out clean

Remove the muffin liners and cut the muffins down the center

Add a scoop of your favorite ice cream and sprinkle with powdered sugar. The raspberry & hazelnut muffins are ready

Enjoy!