• Preheat the oven to 350 °F (180 °C). Line a 12-hole muffin pan with muffin paper cases. Lightly oil the paper cases with oil spray. Set aside.
• In a mixing bowl squeeze the juice from the lemons, to get the amount needed. Remove any lemon seeds from the juice if some dropped in the bowl.
• In the same bowl, grate the lemon zest using the previous lemons and a hand grater. You can skip this if you don't like the tangy flavor of lemon zest.
• Whisk in olive oil, yogurt, milk, sugar, vanilla extract, and almond extract if used.
• Fold in self-rising flour, and salt if used. Using a rubber spatula stir to incorporate and form a smooth muffin batter.
• Fold in fresh raspberries and stir, pressing on the berries to break them in small pieces in the muffin batter. This distribute more raspberry falvor all other the muffin crumb and prevent big pieces of raspberries that make the crumb uncooked/wet on those spots. Stir until evenly incorporate
• Divide the batter evenly into the 12 muffin holes.
• Bake the muffins on the center rack of your oven for 22-25 minutes at 350 °F (180 °C) until a toothpick inserted in the center comes out clean and golden brown outside.
• Let the muffins cool down completely on a cooling rack.

Optional icing

• If you like, stir 1/2 cup of icing sugar with 1 tablespoon of lemon juice until thick and drizzle on top of the cooled muffins with a pinch of lemon zest.