Raspberry-Lemon-Muffins

Ingredients for 1 servings:

• 50 g sugar
• 2 large lemon(s), zest
• 300 g flour
• 3 tsp baking powder
• ¼ tsp salt
• 200 g sugar
• 125 g butter (soft)
• 1 large egg(s)
• 240 ml buttermilk
• 2 tsp vanilla extract
• 200 g raspberries, fresh or frozen
• 10 g butter, melted

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Preheat the oven to 180°C and line a muffin tin with baking paper. For the lemon sugar, mix the sugar and the zest of 2 large lemons in a small bowl and set aside. Sift the flour and mix with the baking powder and salt. In a second bowl, cream the softened butter and sugar until creamy, then add the egg and mix. Add the buttermilk, vanilla extract, and half of the lemon sugar and mix. Now stir in the flour mixture and fold in the raspberries. Pour 2/3 of the batter into the prepared muffin tin and bake in the preheated oven for about 25-30 minutes. They should be light golden. About 1 minute before the muffins are done, briefly melt the 10g of butter in the microwave. Remove the muffins from the oven and quickly brush with the melted butter. Sprinkle each muffin with the remaining lemon sugar. Remove from the tin and let cool on a wire rack. The batter makes 14 muffins for me, and they taste best fresh.