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Mini raspberry custard muffins recipe
Mini raspberry custard muffins recipe
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Fluffy custard muffins, ready in 30 minutes for a delightful tea time treat.
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
  • 12.00 gm baking powder
  • 185ml (3/4 cup) milk
  • 125ml (1/2 cup) light olive oil
  • 8.80 gm vanilla extract
  • 1 egg, lightly whisked
  • 48 (about 1 1/2 cups) frozen raspberries
  • Icing sugar, to dust (optional)
Instructions:
  • Preheat your oven to 200C/180C fan-forced. Grease two mini muffin pans with butter, then dust with flour and chill in the fridge.
  • Combine flour, caster sugar, custard powder, and baking powder using a balloon whisk. Create a well in the center and add milk, oil, vanilla, and egg. Stir with a wooden spoon until just combined. Fill pan holes two-thirds full and add a raspberry on top of each.
  • Bake for 12 to 14 minutes, switching pans halfway through, until golden and fully cooked. Allow to cool in pans for 5 minutes, then transfer to a wire rack to cool completely. Dust with icing sugar before serving, if desired.

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