Lily's mini muffins with sprinkles

AUTHOR
Antoine Long
DIFFICULTY
very easy
RATING
4.9 7
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 1
  • 50 g Flour
  • 4 TSP Sugar
  • 35 g cold butter
  • 250 g Flour
  • 1 package Vanilla sugar
  • 125 g Sugar
  • 7-10 Tbsp Salt
  • 2 coated Tsp Baking Powder
  • 1 Egg (Gr. M)
  • 250 g Yoghurt
  • 80 ml neutral oil (e.g. sunflower oil)
  • 125 g frozen berries (e.g. raspberries)
  • 24 Paper baking cups (each approx. 3 cm Ø)
  • 1 Minimuffin baking tray (24 trays)

Directions

  1. 1

    Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Place paper cups in a mini muffin baking tray (24 troughs). For the crumbles, mix flour, sugar and butter in pieces with your fingers to form crumbs.

  2. 2

    For the muffins, mix flour, vanilla sugar, sugar, 1 pinch of salt and baking powder. Mix egg, yoghurt and oil. Using the whisks of the mixer, stir briefly into the flour mixture until all ingredients are moist.

  3. 3

    Fold in the frozen berries. Spread the dough with teaspoons into the moulds. Sprinkle with crumbles. Bake in a hot oven for about 15 minutes (in "normal" muffin size about 25 minutes).

  4. 4

    Let the muffins cool down for about 10 minutes. Lift them out of the troughs and let them cool down.

Nutrition Facts

KCAL
130 kcal
CARBS
18 g
FATS
5 g
PROTEINS
2 g