Thursday, July 29, 2010

Raspberry Muffins



INGREDIENTS

200g Raspberry (fresh or frozen-slighly unfrozen)
120g Butter (room temperature)
120g Sugar
300g Sour cream or Quark
1 Egg
2.5tsp Baking Powder
0.5tsp Baking Soda
1pinch Salt

Powder sugar (or vanilla sugar) to dust.
Butter & Flour for the muffin tin.


PREPARATION

  • Preheat the oven: 180 Celsius. Grease and flour the muffin form or use paper lining.
  • Cream the butter and sugar.
  • Add and mix the egg and sour cream/quark.
  • In a separate bowl, mix the salt, baking powder, baking soda and flour. Add this mix to the butter mixture and mix until homogenous.
  • Fill the muffin tin up to 3/4. Push in the raspberries in the dough and make sure all muffins get the same amount!!
  • Bake for +-25 min or until golden brown. Leave to cool for 5 min and dust the powder sugar/vanilla sugar on (cuts the acidity of the berries and makes it smells like heaven!). ENJOY!!

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