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Poppy seed and raspberry muffins

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Ingredients for 1 servings:

  • 150 g raspberries, frozen
  • 250 g flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 150 g sugar
  • 125 g butter, soft
  • 2 eggs
  • 125 ml milk
  • 150 g cream cheese
  • 50 g poppy seeds

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

For 12 muffins

Thaw the raspberries and then drain them in a sieve. Preheat the oven to 180°C and place the paper baking cups in the muffin tin or on the baking sheet. Mix the flour, baking powder, and salt well. Using a hand mixer or a food processor, combine the sugar, butter, eggs, milk, cream cheese, and poppy seeds with the flour mixture until a smooth batter forms. Fold the raspberries into the batter and then pour the batter into the paper baking cups. Place the baking sheet on the middle rack. Bake for 25 minutes.

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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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