John Myers
Ingredients for 1 servings:
- 1 egg(s)
- 100 g sugar
- ½ tsp vanilla, ground or 1 packet of vanilla sugar
- 300 ml milk
- 80 ml vegetable oil
- 250 g flour
- 1 tbsp baking powder
- 1 pinch of salt
- 1 pkt. Pudding powder (jelly powder), raspberry
- 1 pkt. pudding powder (jelly powder), woodruff
- 1 tube(s) food coloring, red, green and yellow
- 1 pkt. raspberries, frozen or fresh
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes
simple, colorful and juicy – perfect for a child’s birthday party
Beat the egg with the sugar and vanilla, or the vanilla sugar and salt, until frothy. Then mix the flour with the baking powder. Measure the milk and oil together in a measuring cup. Then add the flour and baking powder mixture, a little at a time, to the milk and oil mixture in the mixing bowl and mix until smooth. Divide the batter into three equal parts. Mix one part with the woodruff jelly powder and the green food coloring, adding a little more milk if needed. Mix the second part with the raspberry jelly powder and the red food coloring, adding a little more milk if needed. Mix the third part only with the yellow food coloring. The food coloring can, of course, be omitted. This will give a more subdued color. First, add a heaped tablespoon of the red batter to the muffin cups, then the yellow batter (this will probably be a bit runnier and will run nicely around the outside of the red batter), and then the green batter in the middle at the top. Finally, add the raspberries (I used frozen ones, which distributes them evenly) to the top of the batter. Don’t press the raspberries into the batter, as they will partially disappear as the batter rises during baking. This amount makes about 12-14 regular-sized muffins. I placed the leftovers in mini muffin cups and placed a raspberry on each one. Bake the muffins at 180°C (350°F) for about 20-30 minutes. Depending on your taste, you can top them with icing or chocolate sprinkles.
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