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Raspberry – Nut – Chocolate – Muffins

updated

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Ingredients for 1 servings:

  • 200 g wheat flour
  • 100 g oat flakes, flower-soft
  • 100 g hazelnuts, ground
  • 100 g dark chocolate sprinkles (chocolate drops)
  • 150 g sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 sachet of vanilla sugar
  • 1 m.-sized egg(s)
  • 150 g cream cheese
  • 50 ml milk
  • 125 g butter, melted (or 80 ml oil)
  • 250 g raspberries, frozen

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Combine the first 8 ingredients. Whisk the egg with the cream cheese, milk, and butter. Stir the frozen raspberries into the dry ingredients, then add everything to the cream cheese mixture and mix with a fork until just combined. Pour the batter into muffin cups (I bake using silicone cups in a muffin tin) and bake for 15 minutes at 190°C (top/bottom heat), then for another 10 minutes at 190°C (top heat only), until golden brown.

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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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