Crumble muffins with raspberry-lemon cream
easy
45 mins
45 mins
Ingredients
- 25 g Dark chocolate
- 100 g Butter
- 400 g Flour
- 225 g Sugar
- 2 packages Vanillin sugar
- 1 egg (size M)
- 1 pinch Salt
- 75 ml Oil
- 300 g Whole milk yoghurt
- 2 heaped Tsp baking powder
- 100 g Raspberries
- 1 untreated lemon
- 150 g Whipped cream
- 1 TABLESPOON Honey
- 7-10 Tbsp Fat and flour
Directions
- 1
Grease the muffin tin (12 troughs) and dust with flour. Chop the chocolate finely. Knead butter, 125 g flour, 75 g sugar, chopped chocolate and 1 packet of vanilla sugar with the dough hooks of the hand mixer to form crumbles. Put in a cool place. Cream egg, 150 g sugar, 1 packet vanillin sugar and salt. Gradually stir in oil and yoghurt.
- 2
Mix 275 g flour and baking powder and stir in briefly. Spread the dough evenly into the bowls. Spread the crumbles over the 12 muffins. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 30 minutes. Take the muffins out of the oven, remove them from the baking tins and let them cool on a cake rack. In the meantime, sort out the raspberries. Wash lemon hot, grate dry and grate peel. Squeeze 1/2 lemon. Whip cream until stiff. Fold in 3/4 of the raspberries, lemon juice and honey. Cut off the lid of the muffins. Spread the raspberry cream on the lower part of the muffins.
- 3
Wash lemon hot, grate dry and grate peel. Squeeze 1/2 lemon. Whip cream until stiff. Fold in 3/4 of the raspberries, lemon juice and honey. Cut off the lid of the muffins. Spread the raspberry cream on the lower part of the muffins. Put the remaining berries on the cream. Sprinkle with lemon zest and put the lid on top
- 4
15 minutes waiting time
Nutrition Facts
390 kcal
48 g
20 g
6 g
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