I wanted to try out custard powder in a muffin to see if it would be as tasty as it is in a biscuit. Short answer, yes it is. My family ate them all in a matter of hours, although they are massive fatties so this is not necessarily helpful evidence. Personally I thought that they weren’t very sweet at all, which can sometimes be a bonus, but I think that they would be nicer with a scoop of vanilla ice-cream or something. Frozen raspberries will work better for this recipe because they will hold their shape more but it’s no big deal if you use fresh.
250g self-raising flour
125g plain flour
90g soft light brown sugar
4tbsps custard powder
100g butter, melted
1 egg, beaten
125g white chocolate, roughly chopped
A few good handfuls of raspberries, frozen
Preheat the oven to 200⁰C and line a muffin tray with cases.
Sift both flours in a large mixing bowl.
Make a well in the dry ingredients and pour in the melted butter, milk and beaten egg. Fold everything in until just combined.
Spoon large dollops of mixture into the muffins cases and make for 25-30 minutes or until golden brown. Cool on a wire rack.