Raspberry Buttermilk Muffins
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 1 egg (s)
- 150 grams sugar
- 1 packet vanilla sugar
- 1 pinch (s) salt
- 75 ml oil
- 300 ml buttermilk
- 300 grams flour
- 2 teaspoons baking soda
- 0.5 teaspoon ½ baking soda
- 150 g raspberries
- Powdered sugar, e.g. Pollinate
Print Recipe
Pin Recipe Instructions
- Mix the egg, sugar, vanilla sugar and salt, add the oil and buttermilk while stirring. 275 g. Mix the flour, baking powder and baking soda, add to the buttermilk mixture and stir in briefly. Turn the raspberries in the remaining flour and fold into the dough.
- Line the muffin tin with 12 hollows with paper liners or grease it well and sprinkle with breadcrumbs. Pour in the dough and bake in the preheated oven (electric stove: 200 ° C / convection: 175 ° C) for 20-25 minutes. Let the muffins rest in the baking tray for 5 - 10 minutes, then remove them from the indentations and allow to cool. Serve dusted with powdered sugar if you like.
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