Buttermilk muffins with raspberry cream

Ingredients for 12 servings:

• 3 eggs
• 75 ml sunflower oil
• 250 ml buttermilk
• 130 g sugar
• 1 packet of vanilla sugar
• ½ lemon(s), grated peel organic
• 320 g flour, grippy
• 1 ½ tsp baking powder
• ½ tsp baking soda
• 200 g raspberries, fresh or frozen
• 1 tsp lemon juice
• 100 g powdered sugar
• 125 ml Cremefine, for whipping
• 100 g cream cheese
• 1 pack of cream stiffener

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Pink muffins

Whisk together the eggs, oil, buttermilk, sugar, vanilla sugar, and lemon zest. Mix the flour, baking powder, and baking soda, add to the oil mixture, and briefly beat until smooth. Divide the batter between the greased muffin tins. Bake in a preheated oven at 180°C for about 25 minutes. Let the muffins stand in the tin for another 10 minutes, then remove them and let them cool on a wire rack. Set a few raspberries aside. Purée the remaining raspberries and pass them through a fine sieve. Mix the purée with the lemon juice, icing sugar, and cream stiffener. Whip the Cremefine with a mixer, stir in the cream cheese. Stir in the raspberry purée. Place the cream in a piping bag fitted with a nozzle of your choice and pipe onto the muffins. Decorate the muffins with raspberries and sugar decorations. Chill.