Rose hip muffins

Name: Rose hip muffins
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 600 g Rose hips; 1 Organic Lime; 50 g Butter; 100 g Sugar; 1 pinch Salt; 250 g Flour; 2 TEASPOONS Baking Powder; 2 Eggs (size M); 100 ml Milk; 7-10 Tbsp Icing sugar; 7-10 Tbsp Paper baking cups

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

600 g Rose hips
1 Organic Lime
50 g Butter
100 g Sugar
1 pinch Salt
250 g Flour
2 TEASPOONS Baking Powder
2 Eggs (size M)
100 ml Milk
7-10 Tbsp Icing sugar
7-10 Tbsp Paper baking cups

Directions

1
Wash, clean and halve the rosehips, remove the seeds and dice the pulp. Wash lime hot, grate dry, grate peel thinly, halve fruit and squeeze juice
2
Whip the butter, sugar and salt with the whisk of the hand mixer until creamy. Mix flour and baking powder. Stir in the eggs one after the other. Alternately add flour mixture, lime juice and milk and mix. Carefully fold in lime zest and rosehip pulp
3
Line the hollows of a muffin tray with baking cups. Spread the dough in them. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 20-25 minutes. Dust the finished muffins with icing sugar