Ingredients1 cup Milk
6 whole Eggs
1 cup Flour
½ teaspoons Salt
1 teaspoon Vanilla
1 teaspoon Orange Zest
¼ cups Butter, Melted
21 ounces, weight Canned Raspberry Pie Filling
¼ cups Sugar
24 whole Raspberries
Powdered Sugar, For Dusting
Preparation
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.
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