Project Description
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
Bake
50 mins
Total
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: 25 mins
Baking 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
GUIDE / INSTRUCTIONS
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.
