Divide batter between the muffin pan cups, filling each cup almost to the top. If you’re using raspberries, just before you bake the financiers, cut raspberries in half and place one half, cut side down, on top of each financier, and press down gently. Bake for 10-15 minutes, until a toothpick inserted into the muffin comes out clean. Allow muffins to cool for 5-10 minutes, then remove from pan and allow them to cool completely on a wire rack.