Name: Raspberry, vanilla bean and rosewater muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12
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

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

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.