Raspberry muffin

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Recipe: Raspberry muffin

Raspberry muffin recipe, I love these deliciously scented little muffins with raspberries, barely tart. We love these cupcakes more and more for coffee or breakfast, even if I’m home alone I dip them squarely in my cup of coffee. Of course, you can endlessly multiply the recipes with all the fruits, I want to test others, I am thinking for example of the mirabelle plum, frankly I have it in my mouth.

Recipe ingredients

• Raspberry Muffin recipe for 20 pieces:
• 100 g frozen raspberries
• 20 g of brunoise sugar
• 40 g of caster sugar
• 30 g of trimoline (invert sugar)
• 90 g milk yogurt
• 1.5 Egg (80 g)
• 55 g peanut oil
• 6 g of baking powder
• 1 g of salt
• 130 g of type 45 flour
• 10 g butter for the mussels
• 30 g caster sugar (vanilla)
• 1 vanilla pod

Instructions

1. Preheat the oven to 200 °
2. Mix the vanilla pod and the caster sugar to make your vanilla caster sugar.
3. Pour the yogurt into the robot’s bowl and the oil.
4. Add the egg, sugars, salt and yeast.
5. Add the flour.
6. Mix gently, until you obtain a homogeneous paste.
7. Reserve an hour in the refrigerator.
8. Butter the mussels.
9. Garnish half of the mussels using a pocket.
10. Add the raspberries straight out of the freezer.
11. Cover with dough.
12. Sow the vanilla caster sugar.
13. Bake the muffins in the hot oven for 15 minutes.
14. Lower the temperature to 170 ° and cook for 5 minutes.
15. Let the muffins cool before unmolding them

Preparation time: 30 minutes
Cooking time: 15 minutes
Number of rooms: 20
4 star rating: 1 review

What wine to drink with: Raspberry muffin

My favorite wine for this recipe: Gewurztraminer Grape Gewurztraminer
Temperature between 08 ° and 10 °

Zoom Baked muffin Pour into the molds Add the raspberries Ready for the oven Yogurt Add all the ingredients To mix together