.. got a late call from my daughter asking to whip up something yummy for her team’s tea tomorrow. I nicked one for myself. Delish😊😊
150 grams butter
1 cup castor sugar
2 teaspoons vanilla essence
1 cup milk
3 teaspoons baking powder
2 1/4 cup of cake flour
1 1/2 cups of fresh raspberries
Preheat the oven to 180°C (160°C fan assist)
Line muffin tray with cupcake holders.
In a large bowl, beat the sugar and butter until light and creamy (3 minutes) add the vanilla essence and eggs one at a time, making sure to add a tablespoon of flour with each addition of egg to prevent mixture from splitting, beat well for about 2 minutes. Add half of the dry ingredients and half the milk and stir lightly until just combined. Then add the rest of the dry ingredients and mix lightly for 1 minute.
Lightly fold in the raspberries and spoon into the muffin pan.
Bake for + – 20 minutes or until you insert a skewer and it comes out clean.
You can opt for Blueberries which was the original fruit used in this recipe.
Recipe yields 18 muffins.
Recipe adapted from Cape Malay Cooking with Fatima Sydow
Prepared, tried and tested by: Gail Haselsteiner