I am developing a muffin recipe to use in my May newsletter. I am working on a Lemon & Raspberry Muffin. Very buttery, maybe a streusel topping or maybe a white sanding sugar for a bit of sparkle. My question is this. If you were making this would you use frozen raspberries and add them directly to the batter still frozen or fresh, each cut in half? The fresh raspberries I have are a little large.