Raspberry muffins with muesli sprinkles

Name: Raspberry muffins with muesli sprinkles
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 75 g cold butter; 60 g Sugar; 150 g Sugar; 60 g Flour; 200 g Flour; 60 g Cranberry muesli (e.g. from Kölln); 7-10 Tbsp Salt; 2 Eggs (Gr. M); 5 TABLESPOONS Sunflower oil; 175 g Schmand; 1 TEASPOON Baking Powder; 150 g frozen raspberries; 24 Paper baking cups

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

A new version of "Cranberry muesli and fruity raspberries" is available - in a juicy muffin tin

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

75 g cold butter
60 g Sugar
150 g Sugar
60 g Flour
200 g Flour
60 g Cranberry muesli (e.g. from Kölln)
7-10 Tbsp Salt
2 Eggs (Gr. M)
5 TABLESPOONS Sunflower oil
175 g Schmand
1 TEASPOON Baking Powder
150 g frozen raspberries
24 Paper baking cups

Directions

1
For the crumbles, knead butter in pieces, 60 g sugar, 60 g flour, muesli and 1 pinch of salt with your hands to form crumbles. Place two paper baking cups in each of the twelve hollows of a muffin tray. Preheat the oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer).
2
Beat the eggs and 150 g sugar with the whisk of the mixer until thick and creamy. Stir in oil and sour cream briefly. Mix 200 g flour and baking powder, sieve over the egg mixture and stir in briefly. Fold in frozen raspberries.
3
Spread the dough into the moulds. Sprinkle with crumbles. Bake in a hot oven for 30-35 minutes. Let cool on a cake rack.
4
The muffins also taste great with a berry mix from the freezer. In summer you can of course also have fresh raspberries and red or black currants.