Custard Apple and Pine Nut Muffins
375g self-raising flour
1 tsp baking powder
220g caster sugar
125ml Azalea Grapeseed Oil
½ tsp vanilla bean paste
150g custard apple flesh (about 1 large custard apple)
1/3 cup pine nuts, lightly toasted
Demerara sugar, for sprinkling
Preheat oven to 180°C (350°F). Combine flour, baking powder and sugar in a large bowl.
In another large bowl whisk together the Azalea Grapeseed Oil, egg, milk and vanilla.
Pour the liquid ingredients into the dry ingredients and mix until just combined.
Fold the custard apple flesh and pine nuts through the batter. Line the muffin tin with liners then spoon the batter evenly between the liners.
Sprinkle the tops with sugar and bake for 30–35 minutes or until lightly golden and a skewer inserted into the middle of a muffin comes out clean.
Remove muffins from tin and allow to cool on a baking rack.