Raspberry Muffins
Prep: 15min
|
Servings: 12
|
Cook: 25min
A delightful recipe featuring fresh ingredients from the Muffins category. Try this and other recipes from Spoonsparrow!
Ingredients
- 100 g Soft Butter
- 120 g sugar
- 1 egg
- 250 g flour
- 50 g ground almonds
- 2.5 tsp baking powder
- 0.5 tsp bicarbonate of soda
- 1 pinch salt
- 275 g sour cream
- 200 g raspberries (fresh or frozen)
- 1 muffin tin
- 12 paper cups
Instructions
-
1.
Wash and pat dry the raspberries (let frozen thaw).
-
2.
Cream butter with sugar, fold in the egg, then stir in flour, almonds, salt, baking powder, bicarbonate of soda, and sour cream until just combined.
-
3.
Place paper cups into the muffin tin. Fill each cup halfway with batter, scatter a few raspberries on top, then cover with more batter. Bake at 180 °C (convection) for about 25 minutes; remove from oven. Let muffins rest in the tin for 5 minutes, then lift and cool. Dust with powdered sugar and serve garnished with fresh raspberries if desired.
