350 g craisin
125 g butter
140 g brown sugar
1 Tsp vanilla essence
300 g sour cream (use lite)
350 g plain flour
1 Tbsp baking powder
½ c milk, plus extra (use lactose milk)
¼ c vanilla custard
Line muffin tray with paper cups; 24. Preheat oven to 180 degree C. Beat with electric beater butter, sugar, eggs vanilla essence, milk and sour cream until combine. Sift the flour and baking powder in another bowl.
Add to the butter mixture; stir until just combine and right consistency. Then gently fold in craisin into the batter.
Spoon 1 and a half tablespoons into 12 paper cups; about 2/3 full. The other 12 cups spoon 1 tablespoon batter and half tablespoon custard. Bake for 20 minutes. Remove muffins pan and leaves to cool.