Raspberry and White Wine Muffins

Almost muffin'ed out with all the varieties I've posted in the last couple of weeks, having a mini 90's flash back! Not to worry the main reason I wanted to post this recipe is because of Etienne's awesome photo! p.s. Very yummy flavour combination.

450g plain flour
200g sugar
100g butter
2 eggs
100ml buttermilk
100ml milk
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon vanilla extract
300ml white cooking wine
150g frozen raspberries

METHOD:
Place butter in sauce pan and melt over a medium heat once melted remove from heat and place to one side to cool slightly. In a large mixing bowl add the flour, sugar, baking powder, soda, cinnamon, raspberries and roughly mix together. Beat eggs into the butter and pour onto the dry mixture along with buttermilk, milk, vanilla and 200ml of wine. Using a butter knife cut through the wet and dry combining together till just under mixed. Grease a 12 hold muffin pan with spray oil or butter and evenly distribute the batter between the molds and sprinkle each muffin top with a little extra sugar. Bake muffin's in pre-heated oven set at 180oC for 25 minutes.
In the mean time place remaining wine in sauce pan with 3 tablespoons of sugar and put over a high heat and bring to a rapid boil for 2 minutes then remove from heat.
Once muffins are cooked brush the tops with  reduced wine syrup and leave muffin's to cool in pan for 10 minutes before turning out.