Raspberry muffins with sugar icing

Name: Raspberry muffins with sugar icing
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 3 Eggs (size M); 75 ml Oil; 400 g Icing sugar; 1 package Vanillin sugar; 7-10 Tbsp Salt; 250 g Whole milk yoghurt; 300 g Flour; 1/2 package Baking Powder; 24 Chocolate sweets; 100 g Raspberries; 1 Protein; 12 (5 cm Ø) Paper baking cups

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

3 Eggs (size M)
75 ml Oil
400 g Icing sugar
1 package Vanillin sugar
7-10 Tbsp Salt
250 g Whole milk yoghurt
300 g Flour
1/2 package Baking Powder
24 Chocolate sweets
100 g Raspberries
1 Protein
12 (5 cm Ø) Paper baking cups

Directions

1
Separate eggs. Cream egg yolk and oil. Stir in 100 g icing sugar, vanillin sugar, salt and yoghurt. Beat the egg whites until stiff, while pouring in 50 g icing sugar. Mix flour and baking powder.
2
Alternately fold egg white and flour into the yoghurt mixture. Line 1 muffin tin (12 wells) with paper cups. Fill in half of the dough. Place 2 chocolate chips in each muffin and spread the remaining dough evenly on top. Bake the muffins in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 20 minutes. Remove from the oven and let them cool down on a cake rack. Sort the raspberries. Stir 250 g icing sugar and egg white until smooth. If necessary, stir in 1 tablespoon of water.
3
Bake the muffins in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 20 minutes. Remove from the oven and let them cool down on a cake rack. Sort the raspberries. Stir 250 g icing sugar and egg white until smooth. If necessary, stir in 1 tablespoon of water. Spread the icing and raspberries over the muffins