Italian
Raspberry Muffins
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.
Step by Step
Full Recipe In Details
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.
