Summary

Ingredients

• 175 g butter
• 150 g suar, brown
• 2 packs vanilla sugar
• 1 pinch (s) salt
• 4 medium egg (s)
• 325 g flour (type 405)
• 2 tablespoon flour (type 405)
• 1 packet baking powder
• 5 tablespoon milk
• 175 g raspberries, frozen
• 200 g whipped cream
• 2 tablespoon jelly (raspberry)

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Instructions

1. In a bowl, stir the butter, sugar, 1 packet of vanilla sugar and salt until creamy. Stir in eggs one at a time. Mix 325 g flour with baking powder and stir in alternately with the milk.
2. Let the raspberries thaw for 5 minutes and dust with 2 tablespoons of flour. Fold the raspberries into the batter. Fill the molds 3/4 with the batter. Bake in a preheated oven (electricity 175 ° C / convection 155 ° C) for 25-30 minutes and then allow to cool.
3. Whip the cream until stiff and pour in 1 packet of vanilla sugar. Heat the raspberry jelly, put a dollop of cream on each muffin and drizzle some raspberry jelly on top.