Raspberry Muffins

Raspberry Muffins

Hello, everyone, this is the first of a handful of recipes I’ve created for #HomeCooked in support of the @ozharvest #HereForHope campaign…… So happy to be part of such an important venture, hard to believe in this day and age that people
Still go hungry!

Time

  • 25 mins prep
  • 25 mins cook
  • 50 mins total

CHEF

Silvia Colloca

cuisine

Italian

Difficulity

Easy/Beginner

cooperated brands

Perfection Fresh

Devondale Dairy

Raspberry Muffins

Raspberry Muffins

Full Recipe In details

In this recipe, I thought I would show you how to create some delicious raspberry loaded muffins with perfection fresh raspberries and Devondale goodness (both cream and butter!!) I chose to use Devondale Extra Soft Butter Blend in this recipe, but you could use Devondale Butter if you prefer.

STARTING GUIDE

  • Cuisine: Italian
  • Prep Time : 25mins
  • Cooking Time: 25 mins
  • Total Time: 50 mins

Ingredients

  • 2 cups of self raising flour

  • Pinch of salt

  • 90g Devondale Unsalted Butter, melted

  • 3/4 cup caster sugar

  • 2 teaspoons of vanilla paste

  • 2 eggs

  • 1/2 cup Devondale Cream

  • 1 1/2 cup of raspberries

Methods

  • Preheat the oven to 180°C.

  • Prepare a jumbo muffin tin with 6 liners.

  • Whisk together the flour, sugar and salt in a bowl. Set it aside.

  • In a separate bowl, add the eggs, Devondale cream, vanilla paste and Devondale Unsalted Butter. Mix well.

  • Using a spatula, fold the dry ingredients into the batter.

  • Gently fold the raspberries into the batter and divide the batter into the muffin liners. Bake for 25 minutes or until golden brown.

  • Cool slightly and serve warm or at room temperature.

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