Raspberry muffins + a very specific question

I have a very specific question for you today: have you read “The Hunger Games” trilogy? Because I liked the movie a lot and have been thinking of reading "Catching Fire" and "Mockingjay" and would love to hear the opinion of those who have read the books. Would you recommend them? I wonder if these books would grab my attention the same way the Millennium trilogy did.

These were my third attempt at raspberry muffins: before them I’d tried a recipe by Donna Hay and another by Alice Medrich, but both were disappointing. Cindy Mushet's, however, are perfect: delicious, tender and the raspberries don’t get mushy in the batter.

Raspberry muffins
from the great The Art and Soul of Baking

2 cups (280g) unbleached all-purpose flour
⅔ cup (133g) + 1 tablespoon granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
pinch of salt
6 tablespoons (84g/¾ stick) unsalted butter
finely grated zest of 1 lemon
2/3 cup (160ml) buttermilk*
2 large eggs, room temperature
1½ teaspoons pure vanilla extract
170g (6oz) raspberries, fresh or frozen (do not defrost)
¼ teaspoon ground cinnamon

Preheat the oven to 190°C/375°F. Butter a standard 12-cup muffin.
Whisk together the flour, ⅔ cup (133g) of the sugar, baking powder, baking soda, and salt in a large bowl.
In a medium skillet, melt the butter with the lemon zest. Turn off the heat. Add the buttermilk and let it sit for 1 to 2 minutes, just until it is tepid. Pour the liquid into a medium bowl, and add the eggs and vanilla. Whisk until well blended.
Make a well in the center of the dry ingredients. Pour the liquid ingredients into the well then stir into dry ingredients just until combined – do not overmix; batter should be lumpy. Gently fold in the raspberries until evenly distributed.
Divide the batter evenly into the prepared muffin cups. Stir together the remaining 1 tablespoon sugar and the cinnamon and sprinkle it over the tops of the muffins.
Bake for 18-20 minutes or until the tops feel firm and a skewer inserted into the centers comes out clean. Transfer the muffin pan to a rack and let cool for 5 minutes. Gently run a knife or spatula around each muffin to free it from the pan, lift the muffins out, and transfer them to the rack to finish cooling (careful, these are tender while hot). Serve warm or at room temperature.

*homemade buttermilk: to make 1 cup buttermilk place 1 tablespoon lemon juice in a 240ml-capacity measuring cup and complete with whole milk (room temperature). Wait 10 minutes for it to thicken, then use the whole mixture in your recipe

Makes 12 – I halved the recipe above, used 1/3 (80ml) capacity muffin pans and got 8