- Difficulty
- Easy
- Preparation
- 15 mins
- Cooking time
- 15-20 mins
- Servings
- 12
- 2 cups
- self-raising flour
- ½ teaspoon
- baking powder
- 1 cup
- sugar
- 1 teaspoon
- mixed spice
- 1 teaspoon
- lemon zest
- 100g
- butter, melted
- 1 cup
- a2 Milk™ Blue
- 1
- egg
- 1/3 cup
- raspberry jam
- ½ cup
- icing sugar
- ½ teaspoon
- vanilla essence
- 1/2
- lemon, juiced
- ¼ cup
- crushed freeze-dried raspberries to decorate (optional)
- Preheat oven to 190° C. Line a 12-hole muffin pan with patty cases.
- In a mixing bowl, combine flour, baking powder, sugar, spice and zest. In a separate bowl, combine melted butter, milk and egg. Fold liquids into dry ingredients until just mixed. Spoon ¾ of the mixture into the patty cases and reserve the remaining batter.
- Using a teaspoon, place a blob of jam in the middle of each muffin, then fill cases with remaining batter. Bake for 15-20 minutes or until risen and springy. Cool.
- In a small bowl, mix icing sugar and vanilla with just enough lemon juice to form a spreadable consistency. Spread each muffin with icing and sprinkle with crushed freeze-dried raspberries if desired.
