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Raspberry muffins

updated

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Ingredients for 12 servings:

  • 150 ml milk
  • 120 ml oil
  • 140 g sugar, brown, if available
  • 1 large egg(s)
  • 250 g flour
  • 2 tsp baking powder
  • 1 packet of vanilla sugar
  • 175 g raspberries, frozen, or other fruits

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Beat the sugar and egg until frothy. Combine the remaining ingredients, except for the raspberries. Finally, fold in the raspberries (they don’t need to be thawed first). Line a muffin tray with baking cups and fill with the prepared batter. This batter makes enough for 12 muffins. Preheat oven to 180°C (350°F) and bake for 20-25 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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