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Muffins with raspberries and blueberries

updated

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Ingredients for 1 servings:

  • 1 egg(s)
  • 80 g sugar
  • 4 tbsp oil, neutral
  • 250 ml whole milk
  • 300 g flour
  • 1 packet of baking powder
  • 1 pinch of salt
  • 125 g raspberries
  • 125 g blueberries

Instructions

Working time approx. 10 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Whisk the egg, sugar, oil, and milk until frothy. Combine the flour, baking powder, and salt and add to the mixture. Blend until smooth. Carefully fold in the berries. Pour the batter into 12 muffin cups lined with paper baking cups. Place the tray on the middle rack of a preheated oven. Bake at 180°C (top/bottom heat) for about 25 minutes. Let the muffins stand for 10 minutes before removing them from the pan.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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