EatSmarter exclusive recipe

Raspberry Ginger Muffinswith Vanilla Cream

Raspberry Ginger Muffins - Raspberry Ginger Muffins - Even inexperienced bakers can make these muffins!
167 kcal
Raspberry Ginger Muffins - Even inexperienced bakers can make these muffins!

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Difficulty:easy
Preparation:30 min
Ready in:85 min
high-fiber
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1 serving contains (Percentage of daily recommendation)
Calories167 kcal(8%)
Protein4 g(8%)
Fat8 g(10%)
Carbohydrates19 g(7%)
Added Sugar8 g(9%)
Roughage3 g(10%)

Recipe Development: EAT SMARTER

Ingredients

For pieces

3 ouncescandied Ginger root
18 ouncesWhole-wheat flour
6 teaspoonsCream of tartar
9 ouncesCane sugar
3 pinchesSalt
9 ouncesCultured butter (room temperature)
1 ½ cupsMineral water (carbonated)
6Egg
27 ouncesRaspberries
27 ouncesSour cream (10% fat)
4 ½ teaspoonsCarob bean gum
3 teaspoonsBourbon-vanilla sugar
liquid Sweetener (to taste)
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Kitchen Utensils

1 Cutting board, 1 Large knife, 1 Teaspoon, 1 Mixing bowl, 1 Wooden spoon, 1 Measuring cups, 1 Hand mixer, 1 Muffin tin, 12 Baking cups, 1 Tablespoon, 1 Wire rack, 1 Bowl, 1 Whisk, 1 Kitchen scale

Directions

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1 Finely chop ginger and mix in a bowl with whole wheat flour, cream of tartar, sugar and a pinch of salt.
2 Add butter, mineral water and eggs and mix with a hand blender until batter is smooth.
3 Rinse and dry raspberries. Line a 12-well muffin tin with baking cups. Fill wells half full with batter, put two raspberries in each well and top with remaining batter. Bake in a preheated oven on middle oven rack at 200°C (fan: 180°C, gas mark 3)(approximately 400°F/convection 350°F) for about 20 minutes.
4 Remove muffin tin from oven and let cool for about 5 minutes. Then transfer muffins to a wire rack and let cool completely for about 40 minutes.
5 Blend sour cream with carob bean powder and vanilla sugar in a bowl until smooth and season to taste with sweetener. Spread cream on muffins and top with remaining raspberries.
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