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Mini raspberry custard muffins

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Recipe may contain gluten, milk, soy, sesame and egg.

Perfect for morning or afternoon tea, these easy, fluffy custard muffins are ready in just 30 minutes.

11 Ingredients


  • Softened butter, to grease

  • 310g (2 cups) spelt flour, plus extra to dust

  • 100g (1 cup) caster sugar

  • 70g (1/2 cup) custard powder

  • 3 tsp baking powder

  • 185ml (3/4 cup) milk

  • 125ml (1/2 cup) light olive oil

  • 2 tsp vanilla extract

  • 1 egg, lightly whisked

  • 48 (about 1 1/2 cups) frozen raspberries

  • Icing sugar, to dust (optional)

3 Method Steps


  • Step 1

    Preheat oven to 200C/180C fan-forced. Grease two 24-hole, 30ml (1 1/2 tablespoon) capacity mini muffin pans with butter

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    (Softened butter, to grease). Dust with flour to coat, shaking out any excess. Place in the fridge until required.


  • Step 2

    Use a balloon whisk to whisk the flour (310g (2 cups) spelt flour, plus extra to dust), caster sugar (100g (1 cup) caster sugar), custard powder (70g (1/2 cup) custard powder) and baking powder (3 tsp baking powder) in a bowl. Make a well in the centre. Add the milk (185ml (3/4 cup) milk), oil (125ml (1/2 cup) light olive oil), vanilla (2 tsp vanilla extract), and egg (1 egg, lightly whisked). Use a wooden spoon to stir until just combined (see note). Spoon enough mixture to come two-thirds up the side of the prepared pan holes. Top each with a raspberry (48 (about 1 1/2 cups) frozen raspberries).

  • Step 3

    Bake for 12 to 14 minutes, swapping pans halfway during cooking, or until golden and cooked through. Set aside in the pans for 5 minutes. Transfer to a wire rack to cool. Serve dusted with icing sugar (Icing sugar, to dust (optional)), if desired.
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Recipe Notes

  • Don’t overmix muffins, or they can become tough and chewy.
  • Freeze muffins in snap-lock bags for up to 2 months.
  • If you don’t have 24-hole pans, cook muffins in batches. If you prefer, you can use paper or foil cases to line pans.
Image by Liz Macri

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