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Categories:Viewed: 26 - Published at: 3 years ago
Ingredients
- 1 cup Milk
- 6 whole Eggs
- 1 cup Flour
- 1/2 teaspoons Salt
- 1 teaspoon Vanilla
- 1 teaspoon Orange Zest
- 1/4 cups Butter, Melted
- 21 ounces, weight Canned Raspberry Pie Filling
- 1/4 cups Sugar
- 24 whole Raspberries
- Powdered Sugar, For Dusting
Method
- Preheat oven to 350 F.
- In a large bowl whisk together milk, eggs, flour, salt, vanilla and orange zest. Add a little of the melted butter at a time to above mixture, until fully combined.
- Grease a 24-count mini muffin tin. Using a 1/4th cup measure, divide batter between them. Bake at 350 F for 15 minutes, or until puffy and golden on top. Remove pan from the oven to a cooling rack. These will fall as they cool.
- In a bowl stir the sugar into the raspberry pie filling and heap a tablespoon into each hollow. Top filling with a single raspberry and heavily sprinkle powdered sugar over each cup.
