Berry Condensed Milk Muffins

12
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"From our Saturday newspaper The Weekend West."

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (112.5 g)
  • Calories 226.1
  • Total Fat - 13.5 g
  • Saturated Fat - 7.1 g
  • Cholesterol - 175.3 mg
  • Sodium - 154 mg
  • Total Carbohydrate - 18.8 g
  • Dietary Fiber - 2.6 g
  • Sugars - 3.4 g
  • Protein - 8.6 g
  • Calcium - 56.7 mg
  • Iron - 1.5 mg
  • Vitamin C - 2 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 180C/160C fan forced.

Step 2

Line twelve 80ml (1/3-cup) muffin pans with paper cases or 2 x 6 (1/3 cup) muffin pan.

Step 3

Combine the butter and condensed milk in a small saucepan and cook, stirring, over medium-low heat for 3 minutes or until the butter has melted and the mixture is smooth and then set aside to cool slightly before stirring in the vanilla.

Step 4

Sift the flour into a large mixing bowl and make a well in the centre and then add the condensed milk mixture and eggs and fold until just combined.

Step 5

Set aside 12 of each of the berries and fold the remaining berries into the mixture.

Step 6

Spoon the mixture evenly among the paper cases and gently press a raspberry and a blueberry into the top of each.

Step 7

Bake for 20-25 minutes or until muffins are golden and the tops spring back when lightly touched and then set aside to cool slightly before transferring to a wire rack to cool completely and dust lightly with icing sugar to serve.

Tips & Variations


No special items needed.

Related

ellie

These work out very well and it was a great way to use up the last of the self-rising flour. I did use a low-fat version of the condensed milk and blackberries for the berries. Thanks for sharing!

review by:
(19 Mar 2021)