Raspberry muffins with muesli sprinkles

AUTHOR
Kerry Mosley
DIFFICULTY
very easy
RATING
4 5
A new version of "Cranberry muesli and fruity raspberries" is available - in a juicy muffin tin
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 12
  • 75 g cold butter
  • 60 g Sugar
  • 150 g Sugar
  • 60 g Flour
  • 200 g Flour
  • 60 g Cranberry muesli (e.g. from Kölln)
  • 7-10 Tbsp Salt
  • 2 Eggs (Gr. M)
  • 5 TABLESPOONS Sunflower oil
  • 175 g Schmand
  • 1 TEASPOON Baking Powder
  • 150 g frozen raspberries
  • 24 Paper baking cups

Directions

  1. 1

    For the crumbles, knead butter in pieces, 60 g sugar, 60 g flour, muesli and 1 pinch of salt with your hands to form crumbles. Place two paper baking cups in each of the twelve hollows of a muffin tray. Preheat the oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer).

  2. 2

    Beat the eggs and 150 g sugar with the whisk of the mixer until thick and creamy. Stir in oil and sour cream briefly. Mix 200 g flour and baking powder, sieve over the egg mixture and stir in briefly. Fold in frozen raspberries.

  3. 3

    Spread the dough into the moulds. Sprinkle with crumbles. Bake in a hot oven for 30-35 minutes. Let cool on a cake rack.

  4. 4

    The muffins also taste great with a berry mix from the freezer. In summer you can of course also have fresh raspberries and red or black currants.

Nutrition Facts

KCAL
310 kcal
CARBS
37 g
FATS
15 g
PROTEINS
5 g