An easy recipe to follow to cook some muffins with raspberries and sugar.
Learn more about Lorenza Ávila
Ingredients12 portions
Preparation
Preheat the oven to 200 degrees.
Put muffin pieces of paper on a tray of cupcakes.
In a medium bowl, mix 1 3/4 cup flour, 1/2 cup sugar, baking powder and salt.
Add the butter and stir well.
In another bowl, whisk egg, milk, and vanilla.
Little by little, add the milk mixture to the flour mixture, stirring until it is incorporated (the mixture is a bit lumpy).
Mix the raspberries with the remaining flour.
Gradually add the raspberries to the cake mixture until it is well stirred.
Fill each muffin slip until it is 3/4 full.
Sprinkle the muffins with the rest of the sugar.
Bake for 17-20 minutes until if you insert a stick to the cake come out clean.
Pass to a rack and let cool for 10 minutes.
Serve hot.
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