Lily's mini muffins with sprinkles

Name: Lily's mini muffins with sprinkles
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 50 g Flour; 4 TSP Sugar; 35 g cold butter; 250 g Flour; 1 package Vanilla sugar; 125 g Sugar; 7-10 Tbsp Salt; 2 coated Tsp Baking Powder; 1 Egg (Gr. M); 250 g Yoghurt; 80 ml neutral oil (e.g. sunflower oil); 125 g frozen berries (e.g. raspberries); 24 Paper baking cups (each approx. 3 cm Ø); 1 Minimuffin baking tray (24 trays)

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

50 g Flour
4 TSP Sugar
35 g cold butter
250 g Flour
1 package Vanilla sugar
125 g Sugar
7-10 Tbsp Salt
2 coated Tsp Baking Powder
1 Egg (Gr. M)
250 g Yoghurt
80 ml neutral oil (e.g. sunflower oil)
125 g frozen berries (e.g. raspberries)
24 Paper baking cups (each approx. 3 cm Ø)
1 Minimuffin baking tray (24 trays)

Directions

1
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Place paper cups in a mini muffin baking tray (24 troughs). For the crumbles, mix flour, sugar and butter in pieces with your fingers to form crumbs.
2
For the muffins, mix flour, vanilla sugar, sugar, 1 pinch of salt and baking powder. Mix egg, yoghurt and oil. Using the whisks of the mixer, stir briefly into the flour mixture until all ingredients are moist.
3
Fold in the frozen berries. Spread the dough with teaspoons into the moulds. Sprinkle with crumbles. Bake in a hot oven for about 15 minutes (in "normal" muffin size about 25 minutes).
4
Let the muffins cool down for about 10 minutes. Lift them out of the troughs and let them cool down.