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Raspberry Ginger Muffins

with Vanilla Cream

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Raspberry Ginger Muffins

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

Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
167
calories
Calories
Nutritions
1 piece contains
(Percentage of daily recommendation)
Calorie167 kcal(8 %)
Protein4 g(4 %)
Fat8 g(7 %)
Carbohydrates19 g(13 %)
Sugar added8 g(32 %)
Roughage3 g(10 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.4 μg(2 %)
Vitamin E0.8 mg(7 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.6 mg(13 %)
Vitamin B₆0.1 mg(8 %)
Folate20 μg(7 %)
Pantothenic acid0.5 mg(8 %)
Biotin5 μg(11 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C5 mg(5 %)
Potassium134 mg(3 %)
Calcium55 mg(6 %)
Magnesium30 mg(10 %)
Iron1 mg(7 %)
Iodine4 μg(2 %)
Zinc0.9 mg(13 %)
Saturated fatty acids4.3 g
Uric acid16 mg
Cholesterol60 mg
Recipe development: EAT SMARTER
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Ingredients
Preparation

Ingredients

for 12 pieces
1 ounce
candied Ginger root
6 ounces
2 teaspoons
3 ounces
1 pinch
3 ounces
Cultured butter (room temperature)
½ cup
Mineral water (carbonated)
2
9 ounces
9 ounces
Sour cream (10% fat)
1 ½ teaspoons
1 teaspoon
liquid Sweetener (to taste)
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Product recommendation

Preparation

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 wells), 12 Baking cups, 1 Tablespoon, 1 Wire rack, 1 Bowl, 1 Whisk, 1 Kitchen scale

Preparation steps

Step 1/5
Raspberry Ginger Muffins preparation step 1

Finely chop ginger and mix in a bowl with whole wheat flour, cream of tartar, sugar and a pinch of salt.

Step 2/5
Raspberry Ginger Muffins preparation step 2

Add butter, mineral water and eggs and mix with a hand blender until batter is smooth.

Step 3/5
Raspberry Ginger Muffins preparation step 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.

Step 4/5
Raspberry Ginger Muffins preparation step 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.

Step 5/5
Raspberry Ginger Muffins preparation step 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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