Snow White muffins

Name: Snow White muffins
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 250 g Flour; 3 TSP Baking Powder; 7-10 Tbsp Salt; 125 g Sugar; 1 package Vanillin sugar; 1 egg (size M); 250 ml + 1 tablespoon buttermilk; 75 ml Oil; 1 TABLESPOON Cocoa powder; 400 g Raspberries; 75 g Whipped cream; 150 g white chocolate; 12 Paper baking cups

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

250 g Flour
3 TSP Baking Powder
7-10 Tbsp Salt
125 g Sugar
1 package Vanillin sugar
1 egg (size M)
250 ml + 1 tablespoon buttermilk
75 ml Oil
1 TABLESPOON Cocoa powder
400 g Raspberries
75 g Whipped cream
150 g white chocolate
12 Paper baking cups

Directions

1
Mix flour, baking powder, 1 pinch of salt, sugar and vanillin sugar. Whisk the egg, 250 ml buttermilk and oil, add to the flour mixture. Whisk everything with the whisk of the hand mixer for 1-2 minutes until smooth
2
Cut the dough in half. Add cocoa and 1 tablespoon buttermilk to one half and stir until smooth. Line a muffin tray (with 12 cavities) with paper baking cups. Spread the light-coloured dough into the baking cups, add the dark dough
3
Raspberries selected. Place 4 raspberries on the dough of each mould, press lightly. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 20 minutes, remove from oven, let cool on a cake rack for approx. 30 minutes
4
Bring the cream to the boil in a pot. Finely chop the chocolate and pour the cream over it. Mix chocolate and cream to a smooth canache, chill for about 30 minutes
5
Take the muffins out of the tin. Mix the canache with the whisk of the hand mixer for 2-3 minutes until creamy. Spread each muffin with approx. 1 tablespoon canache. Place approx. 7 raspberries on each canache.
6
Waiting time approx. 30 minutes