Raspberry Muffins
Delight your family with a juicy and delicious surprise for their morning coffee.
Details
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes
- Difficulty: 1
- Spiciness: 0
- Number of Servings: 12
Ingredients
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2 spoons Coffee, espresso
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280 ml Milk, whole milk
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400 g Wheat flour, white, multi-purpose
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175 g Sugar, brown
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1 teaspoon Baking powder
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2 piece Egg, fresh
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100 g Butter, unsalted
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230 g Raspberries
Steps
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Preheat the oven to 200 degrees Celsius. Grease the muffin tray. Wash the raspberries and drain them.
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Place a small pot with a little water on the stove and wait for it to boil. Pour coffee into a cup, then add 2 tablespoons of boiling water to it. Stir. Pour the milk into a bowl and mix in the coffee.
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In another bowl, mix the flour, sugar, and baking soda. In a third bowl, crack the eggs, beat them, then mix in the butter and coffee with milk. Add the flour to the mixture and gently mix. Add the raspberries to the bowl and lightly mix again. Pour the batter into the muffin tray.
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Bake the muffins in the preheated oven for 20 minutes. Let the baked muffins cool, arrange them on a serving plate, and serve.
Nutrition Information (Per 100g)
- Calories: 314.07 kcal
- Fat: 1.62 g
- Saturated Fat: 0.54 g
- Carbohydrates: 64.44 g
- Sugars: 22.83 g
- Protein: 7.56 g
- Fiber: 1.08 g
Advice
Muffins are baked when a toothpick inserted into them comes out clean. The number of muffins depends on the size of the molds in the baking tray. The ingredients for the muffins should only be quickly mixed with the dry ingredients. Overmixing makes the dough tough, and the muffins wont rise enough during baking. The dough wont rise if you dont add baking powder or baking soda to the mixture. The latter makes the muffins especially airy. To easily remove the baked muffins from the molds, its best to dust the molds with flour or grease them with butter. An even better option is to use paper liners placed in the cavities of the baking tray.