/images.kitchenstories.io/recipeImages/raspberry-muffins-final-4x3.jpg)
Raspberry muffins
Ingredients
Utensils
oven, bowl, hand mixer with beaters, fine grater, rubber spatula, muffin tin, muffin liners
Nutrition per serving
Step 1/7
- 125 g butter
- oven
- bowl
- hand mixer with beaters
Preheat the oven at 180°C/350°F. In a large bowl, beat butter until fluffy.
Step 2/7
- ½ lemon
- 2 eggs
- ½ tsp salt
- 100 g sugar
- 150 g sour cream
- fine grater
- rubber spatula
Zest lemon and add to the bowl, together with eggs, salt, and sugar. Beat for approx. 2 - 3 min., or until light and fluffy. Stir in sour cream.
Step 3/7
- 250 g flour
- 2½ tsp baking powder
- bowl
In a second bowl, mix the flour and baking powder.
Step 4/7
Fold into the butter-egg mixture.
Step 5/7
- 250 g raspberries
- muffin tin
- muffin liners
Add raspberries and stir carefully. Transfer to a muffin tin lined with muffin liners.
Step 6/7
Bake at 180°C/350°F for approx. 20 – 25 min., or until a toothpick inserted in the center of the cakes comes out clean.
Step 7/7
- confectioner’s sugar for garnish
Allow to cool and sprinkle with confectioner’s sugar. Enjoy!
Enjoy your meal!