Raspberry muffins with sour cream

Ingredients for 12 servings:

• 200 g raspberries, fresh or frozen
• 120 g butter, soft
• 120 g sugar
• 1 egg(s)
• 300 g sour cream
• 250 g flour
• 2 ½ tsp baking powder
• ½ tsp baking soda
• Salt
• Powdered sugar for dusting
• Fat for the mold
• Flour for the mold

Instructions

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

Preheat the oven to 180°C. Grease and flour the wells of a muffin tin or line them with paper baking cups. Sort the fresh raspberries; let frozen raspberries thaw slightly. Cream the butter and sugar in a mixing bowl until light and fluffy. Mix in the egg and sour cream. Mix the flour with the baking powder, baking soda, and a pinch of salt. Add the flour mixture to the butter mixture and mix until all ingredients are moistened. Fill the muffin tins three-quarters full with the batter. Spread the raspberries on top of the batter and press them in gently. Bake the muffins on the middle rack of the oven for about 25 minutes until golden brown. Let cool, then dust with powdered sugar.