Summary

Ingredients

• 150 g raspberries
• 200 g flour (type 405)
• 2 teaspoons baking soda
• 0.5 teaspoon ½ baking soda
• 1 teaspoon cinnamon
• 60 g nuts, chopped
• 1 egg (s)
• 120 g suar, brown or white
• 80 ml oil, neutral, or 125 g butter, soft
• 170 g buttermilk or milk

For the sprinkles:

• 70 g flour (type 405)
• 50 grams sugar
• 1 teaspoon cinnamon
• 40 g nuts, chopped
• 60 g butter

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Instructions

1. Preheat the oven to 180 ° C. Grease the muffin tin or put paper liners in it. Pick fresh raspberries, drain raspberries from the glass, do not defrost frozen raspberries.
2. Sift the flour into a bowl, mix well with the baking powder, baking soda, cinnamon and the chopped nuts. Lightly whisk the egg in another bowl, then add the sugar, fat and buttermilk or milk and stir well. Add the flour mixture to the egg mixture and stir briefly until the dry ingredients are moist. Finally, carefully fold in the raspberries.
3. For the crumble, knead the flour, sugar, cinnamon, nuts and butter into a crumbly dough. Pour the batter into the muffin pan and sprinkle with the crumble. Bake for 20-25 minutes.