Raspberry Muffins

Ingredients

• 50 g half-fat butter
• 125 g powdered sugar
• 300 g flour
• 0.5 packet Baking powder
• 2 Eggs
• 1 pinch salt
• 1 lime (juice and zest)
• 300 g raspberries (fresh)
• 150 g buttermilk
• 50 g white couverture chocolate
• 12 raspberries

Instructions

1. 1.

   Line a muffin tin with paper liners. Melt the butter. Wash and pat dry the raspberries. Sift all dry ingredients into a bowl, fold in the raspberries. Beat the eggs, then whisk in buttermilk, melted butter, lime juice and zest. Combine wet and dry mixtures quickly until everything is moist. Divide batter into muffin cups and bake at 200°C for about 30 minutes. Remove from oven and cool on a wire rack.

2. 2.

   Melt the white couverture chocolate over a gentle water bath, pour into a freezer bag, cut a small corner, and drizzle or dip the muffins with chocolate and top each with 12 raspberries. Let set before serving.