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Recipe

Raspberry, vanilla bean and rosewater muffins

Mar 31, 2009 1:00pm
  • 15 mins preparation
  • 20 mins cooking
  • Serves 12
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Ingredients

Raspberry, vanilla bean and rosewater
  • 2 cup self-raising flour
  • 1/2 cup caster sugar
  • 3/4 cup milk
  • 125 gram butter, melted, slightly cooled
  • 2 eggs
  • 2 teaspoon rosewater
  • 1 vanilla bean pod, split, seeds scraped
  • 1 cup frozen raspberries, plus extra, for topping

Method

Raspberry, vanilla bean and rosewater muffins
  • 1
    Preheat oven to 180°C (160°C fan-forced). Lightly grease a 12-hole muffin pan or line with paper patty cases. Sift flour into a large bowl. Stir in sugar.
  • 2
    In a large jug, Whisk milk, butter, eggs, rosewater and vanilla seeds together.
  • 3
    Make a well in the centre of dry ingredients. Add milk mixture all at once. Mix lightly, until just combined. Fold in raspberries. Do not over-mix. Divide mixture among recesses. Top each with raspberries
  • 4
    Bake 15-20 minutes, until cooked when tested with a skewer. Cool in pan 5 minutes before transferring to a wire rack to cool completely. Dust with icing sugar, if liked.

Notes

Use mixed frozen berries if preferred, or chopped fresh strawberries. makes 12

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