Raspberry muffins

Name: Raspberry muffins
Ingredients: 5 eggs; 200 g sugar; 1 pinch of salt; 200 ml yogurt; 100 ml oil; 300 g flour; 10 g baking powder; 5 ml vanilla extract; 200 g raspberries; 100 g plum jam; 300 g raspberries

Dessert - Raspberry muffins by Lavinia P. - Recipia

Fill the cups three-quarters full so the batter has room to rise. Raspberry muffins bake up with a tender crumb, with plum jam and fruit on top; the yogurt and oil keep the batter soft. I like to take the first bite with a raspberry from the top. Prep: 15 minutes. Cook: 20 minutes. Total time: 35 minutes. Servings: 12. About 315 kcal and 6 g protein per serving.

Ingredients

For the batter

5 eggs
200 g sugar
1 pinch of salt
200 ml yogurt
100 ml oil
300 g flour
10 g baking powder
5 ml vanilla extract
200 g raspberries

For decorating

100 g plum jam
300 g raspberries

Preparation

1. Beat the eggs with the sugar and salt until pale, about 3 minutes. Stir in the yogurt, then the oil. 2. Sift the flour and baking powder over the mixture and stir until smooth. Add the vanilla extract. 3. Line the muffin cups with paper cases and fill them three-quarters full. Fold 200 g of raspberries into the batter and bake in a preheated oven at 160°C for 20 minutes, until lightly golden. 4. Spread each muffin with plum jam, then decorate with 300 g of raspberries.

Notes

You can serve them with a glass of cold milk; milk’s simple flavor goes well with plum jam. Choose whole, firm raspberries for the batter, since soft fruit gets crushed as you mix and leaves streaks in the crumb. If you use frozen raspberries in the batter, add them straight from the freezer and mix only until distributed. Mini muffin cups bake faster than regular ones, while cups filled almost to the rim may need a few extra minutes. I had some freshly made plum jam that was still a little warm, so I could spread it without heating it separately. Sometimes the fruit on top slides off; place it on the jam while it is still sticky. If you’re making them for dessert, bake them before you sit down to eat so they have time to cool a little. Store them in a sealed container in the fridge for up to 3 days, and take them out a little before serving.