Mini Raspberry Custard Muffins Recipe

In 30 minutes, these airy custard muffins are ready for morning or afternoon tea.

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INGREDIENTS To grease, use 310g (2 cups) of softened butter. spelt flour with dust 100g (1 cup) 1/2 cup caster sugar (70g) custard powder 3 tsp baking powder 3/4 cup 185ml Milk: 125ml (1/2 cup) light olive oil

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Two teaspoons vanilla 1 lightly whisked egg 48 (1 1/2 cups) froze raspberries Sugar to dust (optional)

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Preheat oven to 200C/180C fan-forced. Butter two 24-hole, 30ml (1 1/2 tablespoon) mini muffin tins. Coat with flour, brushing off excess. Refrigerate until needed.

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Whisk flour, caster sugar, custard powder, and baking powder in a bowl with a balloon whisk. Make a central well.

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Pour in milk, oil, vanilla, and egg. Stir with a wooden spoon until mixed (note). Fill pan holes two-thirds full with mixture. Place raspberries on top.

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Bake until brown and cooked through, switching pans halfway through, 12–14 minutes.

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Let sit in pans for 5 minutes. Cool on a wire rack. Optionally icing sugar-dusted.

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