Summary

Ingredients

• 200 g raspberries, fresh or frozen
• 120 g butter, soft
• 120 g suar
• 1 egg (s)
• 300 g sour cream
• 250 g flour
• 2 ½ teaspoons baking powder
• 0.5 teaspoon ½ baking soda
• salt
• Icing sugar for dusting
• Fat for the shape
• Flour for the mold

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Instructions

1. Preheat the oven to 180 ° C.
2. Grease the wells of a muffin tin and dust with flour or put paper molds in them.
3. Pick fresh raspberries, only allow frozen raspberries to thaw slightly.
4. In a mixing bowl, beat the butter with the sugar until frothy. Mix in the egg and sour cream. Mix the flour with the baking powder, baking soda and a pinch of salt. Add the flour mixture to the butter mixture and stir together until all the ingredients are moist.
5. Pour the batter three quarters high into the muffin cups. Spread the raspberries on the dough and press in gently.
6. Bake the muffins in the oven on the middle rack for approx. 25 minutes until golden brown.
7. Let cool and then dust with powdered sugar.