Raspberry Eggnog Muffins
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g raspberries
- 200 g flour
- 1 packet custard powder (vanilla)
- 3 teaspoons baking powder
- 2 egg (s)
- 125 g suar
- 100 ml oil
- 200 ml egg liqueur
- 100 g yourt
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Sort the raspberries, if possible do not wash them. Preheat the oven to 180 ° C top / bottom heat (convection: 160 ° C). Grease a muffin tin and place in the refrigerator.
- Mix the flour, custard powder and baking powder in a bowl. In another bowl, whisk the eggs, sugar, oil, eggnog and yogurt together well. Quickly stir the flour mixture into the moist ingredients and then fold in the raspberries. Pour the dough into the hollows of the tray.
- Put in the oven and bake on the middle rack for approx. 15-20 minutes until golden brown. Let rest in the tray for 5 minutes, then take out and let cool down.
- Tips: For an alcohol-free variant, you can also replace the egg liqueur with the same amount of vanilla yogurt. Instead of raspberries, blackberries or blueberries are also suitable.
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