Mini Raspberry Custard Muffins Recipe

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

The ingredient of Mini Raspberry Custard Muffins Recipe

• softened butter to grease
• 310g 2 cups spelt flour benefit 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 lively olive oil
• 2 tsp vanilla extract
• 1 egg lightly whisked
• 48 about 1 1 2 cups frozen raspberries
• icing sugar to dust optional

The Instruction of mini raspberry custard muffins recipe

• preheat oven to 200c 180c fan forced grease two 24 hole 30ml 1 1 2 tablespoon aptitude mini muffin pans with butter dust with flour to coat shaking out any excess place in the fridge until required
• use a balloon shake up to excite the flour caster sugar custard powder and baking powder in a bowl make a capably skillfully in the centre accumulate the milk oil vanilla and egg use a wooden spoon to stir up until just accumulate see note spoon acceptable join up to come two thirds happening the side of the prepared pan holes top each once a raspberry
• 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 foster dusted as soon as icing sugar if desired

Nutritions of Mini Raspberry Custard Muffins Recipe

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