Raspberry, Lime And Mascarpone Muffins


2 cups self raising flour

½ cup caster sugar

1 large pinch of salt

150g salted butter

Zest of 1 lime, finely grated

2 eggs, lightly beaten

1 cup milk

1 cup fresh or frozen raspberries

250g Tatua Mascarpone


  1. Preheat oven to 180°C. Grease and flour a medium sized 12 mould muffin tin.
  2. In a bowl, sift flour, sugar and salt together then rub in the butter.
  3. Add the lime zest, eggs and milk then stir until just combined.
  4. Spoon a small amount of mix into each muffin mould to 1/3 full. Top each with 5 raspberries.
  5. Place a dessert spoon sized dollop of Tatua Mascarpone in the centre of the raspberries and muffin mixture.
  6. Distribute the remaining muffin mix evenly between the muffin moulds. Top with the remaining raspberries.
  7. Bake in the oven for 15-20 minutes until nicely browned and cooked through.
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