Raspberry muffins with sugar crust

Ingredients for 1 servings:

• 2 cup(s) wheat flour
• ½ cup sugar
• 2 tsp, leveled baking powder
• 8 tbsp butter, melted
• 1 egg(s)
• ¾ cup whole milk
• 1 vanilla pod(s)
• 1 ½ cup(s) raspberries, fresh
• 1 tbsp, heaped sugar for sprinkling

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Super tasty and easy, about 12 muffins

First of all: A cup refers to a standard coffee cup (approx. 200 ml capacity). Preheat the oven to 175°C. Line a 12-hole muffin tin with paper baking cups. Mix the flour, sugar, and baking powder well. Pour 1 tablespoon of this mixture over the raspberries and mix gently. Split the vanilla pod lengthwise and scrape out the seeds. Lightly beat the egg in another bowl and mix well with the butter, milk, and vanilla seeds. Fold in the flour mixture. Do not overmix, or the muffins will be too dense. Small lumps of flour may be visible. Finally, fold the raspberries into the batter. Spread the batter evenly in the muffin tin and sprinkle with sugar. Bake the muffins on the middle rack for 20-25 minutes. After baking, let the muffins cool in the tin for 15 minutes and then on a wire rack.