Preparation: 30 mins Cooking: 30 mins Makes: 10
2 cups self-raising flour
1 tsp baking powder
1 tsp ground cinnamon
2 tbs caster sugar
80g butter, melted
2 free-range eggs
¾ cup milk
1 cup roughly mashed ripe custard apple flesh (about 1 large custard apple)
½ cup self-raising flour
2 tbs brown sugar
40g butter, melted
Step 1: Preheat oven to 180°C/160°C fan-forced. Line 10 x 1/2 cup holes in a muffin pan with paper cases.
Step 2: To make the crumble topping, combine all ingredients in a medium bowl. Mix until well combined. Set aside.
Step 3: Sift flour, baking powder and cinnamon into a large bowl. Stir in caster sugar. Make a well in the centre of the dry ingredients.
Step 4: Combine melted butter, eggs, milk and custard apple flesh in a large jug. Mix until well combined. Add the mixture to the dry ingredients. Add half of the raspberries and using a large metal spoon, mix until just combined.
Step 5: Spoon mixture into prepared pan. Sprinkle each with the remaining raspberries and the crumble topping. Bake for 25-30 minutes or until a skewer inserted in the centre comes out clean. Cool in pan for 10 minutes then transfer to a wire rack to cool. Serve warm or at room temperature.