Raspberry muffins with crumbles

Ingredients for 1 servings:

• 50 g butter
• 50 g sugar
• 1 packet of vanilla sugar
• 1 egg(s)
• 100 g flour
• ½ tsp baking powder
• 1 shot of milk
• 150 g raspberries, frozen
• 50 g flour
• 25 g butter
• 1 tsp vanilla extract
• 20 g sugar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Cream together 50g butter, 50g sugar, vanilla sugar, and the egg until creamy, then mix in 100g flour and baking powder. Add a little milk and keep stirring. If the batter comes out tough from the spoon, it’s just right. Then coat the raspberries in a little flour. This way they won’t sink during baking. Line a muffin tin with paper cases. Place a heaped tablespoon of batter into each hole. Place 3-4 raspberries on each ball of batter, then cover with the remaining batter. Sprinkle with more raspberries. For the crumb topping, knead 50g flour with 25g butter, 20g sugar, and the vanilla extract. Spread the crumb topping on the muffins. Bake in the oven at 180°C (top/bottom heat) on the middle rack for about 25-30 minutes. Finally, remove from the oven and let cool in the muffin tin. Makes 6 muffins.