Raspberry Muffins

Name: Raspberry Muffins
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 175 g Butter or margarine; 150 g demerara sugar; 2 packages Vanillin sugar; 1 pinch Salt; 4 Eggs (size M); 325 g + 1-2 tablespoons flour; 1 package Baking Powder; 5 TABLESPOONS Milk; 175 g frozen raspberries; 200 g Whipped cream; 2 TABLESPOONS Raspberry Jelly; 12 Paper muffin tray

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

175 g Butter or margarine
150 g demerara sugar
2 packages Vanillin sugar
1 pinch Salt
4 Eggs (size M)
325 g + 1-2 tablespoons flour
1 package Baking Powder
5 TABLESPOONS Milk
175 g frozen raspberries
200 g Whipped cream
2 TABLESPOONS Raspberry Jelly
12 Paper muffin tray

Directions

1
Beat the fat, sugar, 1 packet of vanilla sugar and salt with the whisk of the hand mixer until foamy. Stir in the eggs one after the other. Mix 325 g flour and baking powder. Alternately stir in with the milk. Let raspberries thaw for about 5 minutes. Dust with 1-2 tablespoons of flour. Carefully fold in the raspberries in portions.
2
Line the hollows (12 pieces) of a muffin tin with the paper cups and fill them to 3/4 with dough. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Remove the muffins and let them cool down for about 1 hour. Whip the cream until stiff, pour in 1 sachet of vanilla sugar. Warm up the raspberry jelly. Put 1 blob of cream on each muffin and drizzle some raspberry jelly over it