Raspberry Muffins

Name: Raspberry Muffins
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 250 g Flour; 3 deleted Tsp Baking Powder; 7-10 Tbsp Salt; 2 Eggs (size M); 150 g Sugar; 125 g soft butter; 125 ml Egg liqueur; 150 g frozen raspberries; 1 TEASPOON Juice stop; 150 g Icing sugar; 1-2 TABLESPOONS Lemon juice; 12 Muffin paper baking cups

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

250 g Flour
3 deleted Tsp Baking Powder
7-10 Tbsp Salt
2 Eggs (size M)
150 g Sugar
125 g soft butter
125 ml Egg liqueur
150 g frozen raspberries
1 TEASPOON Juice stop
150 g Icing sugar
1-2 TABLESPOONS Lemon juice
12 Muffin paper baking cups

Directions

1
Mix flour, baking powder and salt. Mix eggs, sugar, butter and liqueur briefly with the whisk of the hand mixer. Add flour mixture and stir in. Put 12 beautiful raspberries aside for decoration. Mix the rest of the raspberries with the juice-stop without defrosting and fold into the dough. Line the recesses of a muffin tray (12 troughs) with paper baking cups. Spread the dough evenly in them.
2
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes. Leave to rest in the form for 10 minutes. Remove the muffins from the tin and let them cool down. Mix icing sugar and lemon juice to a thick icing. Add the icing with a teaspoon to the muffins. Decorate with remaining raspberries
3
1 hour waiting time