Preheat the oven to 180°C/350°F and grease a 12 count muffin tin or line with paper cases.
Add dry ingredients to a medium sized mixing bowl and whisk together until combined.
In a small bowl whisk together egg, milk, yoghurt & oil.
Make a well in the centre of the dry ingredients and pour the wet ingredients in. Mix together gently until barely combined. Add raspberries and fold in gently. DON’T overmix the batter – a few small lumps are fine.
Fill the muffin tins halfway with batter, add a teaspoon of lemon curd to each muffin and then using the rest of the batter, fill up the muffins tins covering the lemon curd.
Bake for 15-17 minutes until the tops are starting to brown or until a toothpick inserted into the centre comes out clean.
Allow to sit in the muffin tins for 10 minutes before turning out onto a cooling rack.
Store in an airtight container for 5 days or freeze.