Raspberry Buttermilk Muffins

Name: Raspberry Buttermilk Muffins
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 1 egg (size M); 150 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 75 ml Oil; 300 ml Buttermilk; 300 g Flour; 2 heaped Tsp baking powder; 1/2 TEASPOON Baking soda; 150 g frozen raspberries; 7-10 Tbsp Icing sugar; 7-10 Tbsp Paper forms

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

1 egg (size M)
150 g Sugar
1 package Vanillin sugar
1 pinch Salt
75 ml Oil
300 ml Buttermilk
300 g Flour
2 heaped Tsp baking powder
1/2 TEASPOON Baking soda
150 g frozen raspberries
7-10 Tbsp Icing sugar
7-10 Tbsp Paper forms

Directions

1
Mix egg, sugar, vanilla sugar and salt with the whisk of the hand mixer. Add oil and buttermilk while stirring. Mix 275 g flour, baking powder and baking soda, add to the buttermilk mixture and stir in briefly. Turn raspberries in the remaining flour and fold into the dough. Place paper cups in the recesses (12 pieces) of the muffin tray and fill in the dough.
2
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Let the muffins rest in the tray for 5-10 minutes. Then take them out of the baking tins and let them cool down on a cake rack. Dust with icing sugar
3
If you freeze the dough in the muffin tray and put it frozen in the oven, the baking time is about 30 minutes