Raspberry Muffins
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
12
- Ingredients
- 150 grams Raspberries
- 250 grams Pastry flour
- 2 ½ tsps Baking powder
- ½ tsp baking soda
- 1 egg
- 100 grams sugar
- 80 milliliters vegetable oil
- 150 grams Whipped cream
- 120 grams Buttermilk
- vegetable oil (for the molds)
- Pastry flour (for the molds)
Preparation steps
1.
Grease a muffin pan with oil and sprinkle with flour. Preheat the oven to 180°C (approximately 350°F) convection.
2.
Rinse the raspberries and pat dry. Mix the flour, baking powder and baking soda together. Whisk the egg, sugar, oil, cream and buttermilk together. Quickly stir the dry ingredients into the wet until just combined. Distribute 1/2 the batter between the muffin recesses, top with raspberries, cover with the remaining batter then sprinkle with the remaining berries, pressing in lightly. Bake for 25-30 minutes. Remove and let cool.
