Muffins with raspberries

Ingredients for 1 servings:

• 2 m.-sized eggs
• 135 g sugar
• 200 ml yogurt of your choice (forest fruit, raspberry, cherry or vanilla)
• 240 g wheat flour
• 1 tsp, heaped baking powder
• 100 g butter, soft
• 1 pinch of salt
• 100 g raspberries or other berries as desired
• Powdered sugar for sprinkling

Instructions

Working time approx. 25 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 50 minutes

Norwegian muffins, also ideal for all other types of berries.

Beat the eggs and sugar until fluffy, doubled in size, and incorporate plenty of air. Vigorously beat in the softened butter with a pinch of salt. Now add the yogurt. Mix the wheat flour with the baking powder well and quickly fold into the mixture. Do not overbeat; it is best to fold the flour mixture in with a large wooden spoon! Now place the berries in prepared muffin cups, reserving a few for decoration if necessary. Spoon the batter into the muffin cups, filling them only about 3/4 full. Depending on the size of the cups, you can make 10 to 15 muffins (I used 14 small muffins). Bake the muffins on the middle rack of a hot oven at 200°C for about 15 minutes (it’s best to keep an eye on them). Let cool and serve sprinkled with powdered sugar.