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Raspberry muffins with yogurt

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Ingredients for 1 servings:

  • 175 g flour
  • 60 g starch flour
  • 50 g desiccated coconut
  • 3 tsp baking powder
  • 300 g raspberries, also frozen
  • 2 eggs
  • 100 g sugar
  • 2 tsp lemon juice
  • 100 g yogurt
  • 75 ml oil, neutral

Instructions

Working time approx. 15 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 15 minutes

Combine flour, cornstarch, desiccated coconut, and baking powder. Puree half of the raspberries. Whisk with eggs, sugar, lemon juice, yogurt, and oil. Stir in the flour mixture and the remaining raspberries. Place paper baking cups in the muffin tin and fill with batter. Bake in a preheated oven (180°C, fan oven 160°C) on the middle rack for 20-25 minutes. Let rest for 5 minutes, then remove and let cool. This recipe can also be made with other berries.

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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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