Recipes

Mini Raspberry Custard Muffins

Mini Raspberry Custard Muffins 169028 2

Ingredients

  • 2 cups plain flour (or spelt if you prefer)
  • 1/2 cup custard powder
  • 3 tsp baking powder
  • 3/4 cup caster sugar
  • 2 eggs
  • 3/4 cup milk
  • 125g melted butter
  • 1 tsp vanilla extract
  • Zest of 1/2 lemon
  • 1 cup fresh raspberries
  • 1 tbsp flour (for coating raspberries)

Method

  1. Preheat oven to 180°C and grease a mini muffin tray.
  2. Toss raspberries in flour. This helps stop them sinking and bleeding everywhere.
  3. In one bowl mix flour, custard powder, baking powder and sugar.
  4. In another bowl, whisk eggs, milk, butter, vanilla extract and lemon zest.
  5. Combine wet and dry bowls. You don’t need to over mix.
  6. Gently fold in raspberries last. Keep it minimal to avoid crushing them.
  7. Spoon into tray and bake for 12-15 mins if you are making mini muffins. If you are making regular muffins we suggest 18–22 mins.

(This recipe was sourced and adapted from taste.com.au)