Wildberry yogurt muffins

Ingredients for 1 servings:

• 110 g butter, soft
• 1 pinch of salt
• 90 g sugar
• 1 packet of vanilla sugar
• 2 eggs
• 160 g flour
• 1 tsp baking powder
• 1 tsp baking soda
• 70 g natural yogurt
• 80 g berries (wild), frozen
• 1 tbsp mineral water
• 1 tbsp powdered sugar
• Fat for the mold

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 10 minutes

for 12 pieces

Cream the butter with the salt, sugar, and vanilla sugar until fluffy. Beat in the eggs, one at a time. Add the natural yogurt and mineral water. Sift together the flour, baking powder, and baking soda and add to the pan. Carefully fold in the wild berries. Pour the batter into a greased muffin tin, filling each case only 3/4 full. Bake in a preheated oven at 170°C (convection oven) for about 20 minutes. Remove from the oven after baking and let cool in the muffin tin. Remove from the oven and sprinkle with powdered sugar before serving.