Vanilla-raspberry muffins

Ingredients for 24 servings:

• 250 g margarine, soft or butter
• 150 g sugar
• 1 pack of vanilla flavoring
• 1 pinch of salt
• 4 m.-sized eggs
• 300 g flour (wheat flour)
• 4 tsp baking powder
• 6 tbsp milk
• 250 g raspberries (e.g. frozen)
• powdered sugar

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

For the batter, cream the soft margarine/butter in a mixing bowl until smooth. Gradually add the sugar, salt, and vanilla extract. Add the eggs one at a time, beating each egg on high for about 1/2 minute. Mix the flour with the baking powder, sift, and stir in a little at a time, alternating with the milk. To prevent the raspberries from becoming mushy, I don’t add them to the batter, but instead alternate them with the batter in the muffin cases. Preheat oven to 180°C (top and bottom heat), or 160°C (fan oven, not preheated). Bake for about 15 minutes (use a toothpick to check if the muffins are done). Dust the cooled muffins with icing sugar, for example.