Berry Condensed Milk Muffins
Recipe: #36561
March 01, 2021
"From our Saturday newspaper The Weekend West."
Ingredients
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 by Step Method
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
No special items needed.