Raspberry Banana Muffins

Ingredients for 12 servings:

• 1 egg(s)
• 100 g sugar
• 1 packet of vanilla sugar
• 80 g butter, melted, cooled
• 250 g yogurt
• 2 ripe bananas (approx. 200g without peel)
• 280 g flour
• 3 tsp baking powder
• 200 g raspberries, frozen
• 1 sugar, 200 ml Rama Cremefine for whipping
• 1 tsp vanilla sugar
• 2 tbsp eggnog

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

with eggnog topping

Grease a muffin tin. Whisk together the egg, sugar, vanilla sugar, butter, and yogurt with a hand mixer. Mash the bananas and stir in. Mix the flour with baking powder and add to the egg mixture, stirring only until the dry ingredients are moistened. Carefully fold in 150g raspberries. Fill the muffin tin with batter. Bake in a preheated oven at 180°C (gas mark 2/fan oven: 160°C) for about 25 minutes. For the eggnog topping, whip Cremefine with the sugar and vanilla sugar. Stir in the eggnog. Spread the muffins with the eggnog topping and garnish with the remaining raspberries.