in Recipes

Raspberry Buttermilk Muffins

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Ingredients for 12 servings:

  • 1 egg(s)
  • 150 g sugar
  • 1 packet of vanilla sugar
  • 1 pinch of salt
  • 75 ml oil
  • 300 ml buttermilk
  • 300 g flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 150 g raspberries
  • Powdered sugar, for dusting

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Whisk together the egg, sugar, vanilla sugar, and salt. Stir in the oil and buttermilk. Combine 275g of flour, baking powder, and baking soda, add to the buttermilk mixture, and stir briefly. Coat the raspberries in the remaining flour and fold into the batter. Line a 12-hole muffin tin with paper baking cups or grease well and dust with breadcrumbs. Pour in the batter and bake in a preheated oven (electric oven: 200°C / fan oven: 175°C) for 20-25 minutes. Let the muffins rest in the tin for 5-10 minutes, then remove from the tin and let cool. Dust with powdered sugar, if desired. Serve.

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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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