Gooey Centred Muffins
Makes 12

Ingredients

3 cups self-raising flour
125g butter, melted
2 eggs, lightly beaten
1 1/4 cups milk
400g pack Barker's Patisserie Filling (any flavour)

Method

Preheat oven to 210°C. Grease medium muffin pans.
Sift the flour into a large bowl and make a well in the centre.
Combine the melted butter, beaten eggs and milk and add to the flour all at once.
Fold until just combined (do not over mix).
Gently fold through 3/4 of the Barker’s Patisserie filling without mixing it in completely, so that it forms swirls through the mixture.
Spoon batter into muffin tins.
Using the remaining patisserie filling, pipe approximately a teaspoon amount into the centre of each muffin so that it sinks into the batter.

Bake for 18-20 minutes. Cool.

Back to Recipes

Print page