Buttermilk muffins with raspberries

Ingredients for 1 servings:

• 250 g wheat flour
• 6 g baking soda
• 100 ml buttermilk
• 125 g margarine
• 1 packet of vanilla sugar
• 125 g sugar
• 2 eggs
• 1 pack of cake icing (yoghurt icing)
• 1 bowl of raspberries

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

makes 12 muffins

Mix the flour and baking soda in a bowl and set aside. Pour the buttermilk into a measuring jug and set aside. In a large mixing bowl, cream the margarine with a mixer until light and fluffy. Stir in the sugar and vanilla sugar. Add the eggs and beat the mixture until fluffy. Set the mixer to medium speed. Alternately add small portions of the flour mixture and the buttermilk and mix slowly. Fill a muffin tin lined with baking cups with the finished batter, half full. Place 2 fresh raspberries into the batter on each muffin. Cover the muffins with another spoonful of batter. Finally, swirl the surface of the batter evenly, e.g. with the tip of a knife. Bake the muffins in a preheated oven at 180°C (top/bottom heat) on the middle rack for 18-20 minutes. When they have cooled, decorate with the yogurt glaze and another raspberry. Tip: This recipe is easy to adapt, e.g. E.g. with chocolate drops or baking cocoa in the dough.