Raspberry Muffins

Ingredients

• 20 g candied ginger
• 180 g whole wheat flour
• 2 tsp Baking powder
• 80 g cane sugar
• 1 pinch salt
• 80 g room‑temperature butter yogurt
• 125 ml sparkling mineral water
• 2 Eggs
• 250 g raspberries
• 250 g thick sour cream (10% fat)
• 1.5 tsp guar gum
• 1 tsp bourbon vanilla sugar
• liquid sweetener to taste

Instructions

1. 1.

   Finely chop the ginger. In a bowl mix whole wheat flour, baking powder, cane sugar and a pinch of salt thoroughly.

2. 2.

   Add butter yogurt, sparkling water and eggs. Whisk with a hand mixer until smooth.

3. 3.

   Rinse the raspberries. Line a 12‑cavity muffin tin with paper liners. Spoon half the batter into each cavity, place two raspberries on top, then cover with remaining batter. Place tin on the oven rack.

4. 4.

   Bake in a preheated oven at 200 °C (180 °C fan) for about 20 minutes.

5. 5.

   Remove the tin and let cool for about 5 minutes. Transfer muffins to paper liners on a cooling rack or inverted oven rack and allow to cool completely in about 40 minutes.

6. 6.

   Whisk sour cream with guar gum and vanilla sugar until smooth, sweeten to taste. Spread over muffins and top with remaining raspberries.