Raspberry Buttermilk Muffins

AUTHOR
Eunice Scott
DIFFICULTY
easy
RATING
3 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 12
  • 1 egg (Gr. M), 150 g sugar
  • 1 package Vanillin sugar
  • 1 pinch (75 ml) salt, 7-8 tablespoons of oil
  • 300 g Buttermilk
  • 275 g (25 g) + 2 tablespoons flour
  • 2 heaped Tsp baking powder
  • 1/2 TEASPOON Baking soda
  • 150 g frozen raspberries
  • 7-10 Tbsp Icing sugar
  • 24 (5 cm Ø) Paper baking cups

Directions

  1. 1

    Cream egg, sugar, vanillin sugar and salt. Add oil and buttermilk bit by bit while stirring. Mix 275 g flour, baking powder and baking soda and stir in briefly

  2. 2

    Dust the unfrozen raspberries with 2 tbsp. flour and fold into the dough. Place 2 paper baking cups in the recesses of each muffin baking tray (f. 12 pcs.). Fill in 3/4 of the dough. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 20-25 minutes

  3. 3

    Cool down for 5-10 minutes, fall down. Dust with icing sugar

Nutrition Facts

KCAL
220 kcal
CARBS
34 g
FATS
7 g
PROTEINS
4 g

Categories & Tags

Cakes & Pastriessweet