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!!