Custard Apple

An excellent source of vitamin C, custard apples work well in desserts and sweet snacks. These healthy muffins are great for children’s lunchboxes.

Custard Apple Muffins Recipe


60 grams butter (Curds and Whey, Shop 12-13, Dairy Hall)
2 cups self-raising flour (Market Organics, Stalls 45-55, I Shed)
½ cup caster sugar (Nut Trek, Shop 55-56, Dairy Hall)
1 tsp ground cinnamon (Green Valley Spices, Stalls 36-40, B Shed)
½ cup milk (Market Organics, Stalls 45-55, I Shed)
2 eggs (Farm Fresh Eggs, Stall 43-45, I Shed)
2 cups custard apple flesh (Tomato City, Stall 7, H Shed)


Preheat the oven to 200°C.

Melt the butter in a saucepan over a low heat. Allow to cool.

Sift the self-raising flour, caster sugar and cinnamon into a large bowl.

In a separate bowl, whisk together the milk, eggs, melted butter and the custard apple flesh.

Pour the mixture into the dry ingredients and mix well.

Spoon the mixture into 12 paper cases or a greased medium-sized muffin tray.

Cook for 20 minutes, or until golden.