Raspberry Secret Centre muffins

30 mins serves 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™ by Anchor™

1 egg

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)


  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.