Soaked vanilla-raspberry muffins

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Mix flour, baking powder, salt, 100 g sugar and vanillin sugar in a bowl. Whisk eggs and milk. Add egg mixture and oil to the flour mixture. Mix briefly with the whisk of the hand mixer to a smooth dough. Place paper baking cups in the 12 holes of a muffin tin. Spread the dough with a tablespoon.

2. 2

   Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-35 minutes. In the meantime caramelise 100 g sugar. Allow the sugar to take on only a little colour. Add 200 ml water and simmer until the caramel is dissolved. Cut the vanilla pod into 12 small pieces. Add raspberries, except 12 pieces for decoration, and vanilla to the syrup and bring to the boil. Pour through a sieve, pass a spoon through the raspberry puree, remove the vanilla pod pieces. Stir lemon juice into the raspberry syrup. Let the muffins cool in the tin for about 10 minutes. Remove the muffins from the tin, prick them several times with a wooden skewer and soak each with 2-3 tbsp. syrup. Let the muffins cool down on a cake rack.

3. 3

   Stir lemon juice into the raspberry syrup. Let the muffins cool in the tin for about 10 minutes. Remove the muffins from the tin, prick them several times with a wooden skewer and soak each with 2-3 tbsp. syrup. Let the muffins cool down on a cake rack. Drizzle the remaining raspberries with syrup and sprinkle with 1 tablespoon of sugar. Decorate muffins with raspberries, vanilla pod pieces and mint leaves. Leave the muffins to cool and sprinkle them with sugar.

4. 4

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
280 kcal

CARBS
41 g

FATS
10 g

PROTEINS
5 g