Raspberry and chocolate muffins

Name: Raspberry and chocolate muffins
Cook time: 50 min
Total time: 50 min
Yield: 10
Ingredients: 200 g white couverture; 150 g Raspberries; 2 Eggs (size M); 4 TABLESPOONS Sunflower oil; 100 g Icing sugar; 1 package Vanillin sugar; 1 pinch Salt; 100 g Whipped cream; 125 g Flour; 25 g Cornstarch; 1 1/2 TSP. Baking Powder; 7-10 Tbsp Fat and flour

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 10

200 g white couverture
150 g Raspberries
2 Eggs (size M)
4 TABLESPOONS Sunflower oil
100 g Icing sugar
1 package Vanillin sugar
1 pinch Salt
100 g Whipped cream
125 g Flour
25 g Cornstarch
1 1/2 TSP. Baking Powder
7-10 Tbsp Fat and flour

Directions

1
Roughly chop the chocolate coating. Sort the raspberries. Stir eggs and oil until creamy. Add icing sugar, vanillin sugar, salt and cream and stir in. Mix flour, starch and baking powder, add and stir in.
2
Add 50 g chocolate coating. Put 10 raspberries aside for decoration, carefully fold the remaining raspberries into the dough. Grease 10 flower troughs of a muffin tray and sprinkle with flour. Spread the dough evenly and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas mark 2) for 20-25 minutes. In the meantime, melt 150 g chocolate coating in a warm water bath. Set aside and let cool slightly while stirring. Take the muffins out of the oven, place them on a rack, let them cool down a little, then turn them out of the tins. Let them cool down. Let the melted chocolate coating run over the flowers from the middle.
3
In the meantime, melt 150 g chocolate coating in a warm water bath. Set aside and let cool slightly while stirring. Take the muffins out of the oven, place them on a rack, let them cool down a little, then turn them out of the tins. Let them cool down. Let the melted chocolate coating run over the flowers from the middle. Place a raspberry in the middle of each flower and let it dry.
4
1 1/2 hours waiting time