Raspberry, Vanilla And Rosewater Muffins - cooking recipe

Ingredients

2 1/4 cups self-rising flour
1/2 cup granulated sugar
3/4 cup milk
1/2 cup butter, melted, slightly cooled
2 None large eggs
2 tsp rosewater
1 None vanilla bean, split lengthwise, seeds scraped out
5 oz frozen raspberries, plus extra to decorate
None None powdered sugar, for dusting

Preparation

Preheat oven to 350\u00b0F. Lightly grease a 12-cup muffin pan.
Sift flour into a large bowl. Stir in sugar. Whisk together milk, butter, eggs, rosewater and vanilla bean seeds. Add to dry ingredients and mix until combined. Fold in raspberries until just combined. Distribute between muffin recesses and top with extra raspberries. Bake for 15-20 mins, until a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then transfer to a wire rack to cool completely. Dust with powdered sugar.