Soaked vanilla raspberry muffins

Ingredients for 12 servings:

• 350 g flour
• 1 tbsp baking powder
• 1 pinch of salt
• 200 g sugar
• 1 tbsp sugar
• 1 tbsp vanilla sugar
• 2 eggs
• 200 ml milk
• 100 ml oil, neutral
• 1 vanilla pod(s)
• 150 g strawberries, or frozen
• 2 tbsp lemon juice
• 12 paper baking cups

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Place one paper baking cup into each of the 12 holes in a muffin tin. Mix together the flour, baking powder, salt, 100g sugar, and vanilla sugar. Add the eggs, milk, and oil to the flour mixture and mix well. Pour into the cups. Bake in a preheated oven (electric oven: 175°C, fan oven: 150°C) for about 25-35 minutes. Meanwhile, caramelize 100g sugar in a saucepan until golden yellow. Pour in 200ml water and simmer until the caramel has dissolved. Cut the vanilla pod into 12 small pieces. Add the raspberries, except for 12 beautiful ones for decoration, and the vanilla to the syrup and bring to a boil. Strain through a sieve, sift through the raspberry pulp with a spoon, and discard any vanilla pod pieces. Stir the lemon juice into the raspberry syrup. Let the muffins cool in the tin for about 10 minutes, then remove. Pierce the muffins several times with a wooden skewer and soak them with 4-6 teaspoons of syrup. Let cool. Drizzle the remaining raspberries with the remaining syrup. Sprinkle with 1 tablespoon of sugar. Decorate the muffins with raspberries, mint leaves, and a vanilla pod, if desired. Then place the muffins in a second paper baking cup.