Enjoy these delightful raspberry jumbo muffins! Cool slightly before serving warm or at room temperature for a delicious treat.
Perfection Fresh
Devondale Dairy
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.
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
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.
Indulge in this delicious apple and blackberry cake! Once done, cool the cake before serving with cream for a delightful treat.
Savour the flavours of this delicious pasta with bacon pangrattato! Serve in generous bowls, topped with the crispy bacon pangrattato for a delightful crunch.
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Andy grew up in New Zealand. Fast forward to now, he has cooked in some great restaurants in Auckland, London, Sydney and Melbourne. He also spent time in the business-side of hospitality, managing restaurants, cafes and bars in airports and mucking around with great Australian beef and lamb in a test kitchen.
Silvia Colloca
