Raspberry muffins with cornflakes

Name: Raspberry muffins with cornflakes
Cook time: 40 min
Total time: 40 min
Yield: 15
Ingredients: 250 g Butter or margarine; 250 g Sugar; 1 pinch Salt; 4 Eggs (size M); 300 g Flour; 1/2 package Baking Powder; 7-8 TABLESPOONS Milk; 200 g Raspberries; 250 g Icing sugar; 3-4 Tbsp Lemon juice; 30-40 corn flakes; 7-10 Tbsp Icing sugar; 30 Paper sleeves

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 15

250 g Butter or margarine
250 g Sugar
1 pinch Salt
4 Eggs (size M)
300 g Flour
1/2 package Baking Powder
7-8 TABLESPOONS Milk
200 g Raspberries
250 g Icing sugar
3-4 Tbsp Lemon juice
30-40 corn flakes
7-10 Tbsp Icing sugar
30 Paper sleeves

Directions

1
Cream soft fat, sugar and salt with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder and stir in alternately with the milk. Place 2 paper sleeves inside each other and place on a baking tray. Put a spoonful of dough into each collar and place 2-3 raspberries on top. Spread the remaining dough over the raspberries.
2
Bake in the preheated oven (electric cooker 175°C/ convection oven: 150°C/ gas: level 2) for 25-30 minutes. Remove from the oven, place on a rack and allow to cool. Mix icing sugar and lemon juice to a thick icing. Spoon by spoon over the muffins. Spread the rest of the raspberries and corn flakes on the still soft icing. Let it dry and dust with icing sugar