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.
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 1Preheat oven to 200C/180C fan-forced. Grease two 24-hole, 30ml (1 1/2 tablespoon) capacity mini muffin pans with butter(Softened butter, to grease). Dust with flour to coat, shaking out any excess. Place in the fridge until required.
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Step 2Use 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 3Bake 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.
- 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.