Raspberry Secret Centre Muffins

15 mins
Cooking time
15-20 mins
2 cups
self-raising flour
½ teaspoon
baking powder
1 cup
1 teaspoon
mixed spice
1 teaspoon
lemon zest
butter, melted
1 cup
a2 Milk™ Blue
1/3 cup
raspberry jam
½ cup
icing sugar
½ teaspoon
vanilla essence
lemon, juiced
¼ cup
crushed freeze-dried raspberries to decorate (optional)
  1. Preheat oven to 190° C. Line a 12-hole muffin pan with patty cases.
  2. 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.
  3. 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.
  4. 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.

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