Raspberry Secret Centre muffins
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™ by Anchor™
1/3 cup raspberry jam
½ cup icing sugar
½ teaspoon vanilla essence
Juice of ½ a lemon
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.
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