Celene Sada

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Celene Sada

Raspberry Muffins

Name: Raspberry Muffins
Prep time: 45 min
Cook time: 45 min
Yield: 12
Cuisine: Internacional
Ingredients: 5 ounces butter; 6 1/2 ounces sugar; 1 pinch salt; .75 ounces milk powder, fat-free; 3 ounces egg; 10 ounces cake flour; .5 ounces baking soda; .25 ounces vanilla extract; 7.5 ounces Water; 5 ounces raspberry, individually frozen

30 mins

15 mins

Half

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Celene Sada

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This recipe was modified 3 months ago. I was thrilled to know that there was a recipe contest created by oneself since this recipe was created by me. I like raspberries very much and I discovered that if the raspberries were frozen and with flour they would be spectacular in muffins. Then I started cooking. The pastry is my passion since childhood and I continue to create new recipes to satisfy my husband according to his favorite ingredients. I use ounces in my recipe since I have always believed that in the bakery the quantities must be exact, and it is more exact by weight.

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Ingredients

12 portions

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Preparation

Preheat the convection oven to 375 degrees Fahrenheit or 185 degrees Celsius. If you do not have a convection oven, use the regular oven at home but at a temperature of 400 degrees Fahrenheit or 204 Celsius. Grab a tray of 12 metal baking muffins and use non-stick spray throughout the mold so that the muffins do not stick when baking.

Grab a large bowl to mix and add butter at room temperature, sugar and non-fat milk powder. Mix until incorporation.

Add the eggs gradually and mix well between the portions using a spatula or miserable.

Add the vanilla to the water container and mix well. Then sieve the cake flour, salt and baking soda in a separate bowl.

Add half of the vanilla water to the container where you added the eggs, and mix well. Then add half of your dry ingredients that you just sifted. Mix well. Then add your last half of water with vanilla to the container and continue mixing. Then add the rest of your dry sifted ingredients. Mix until completely incorporated.

Grab raspberries from the freezer and place them in a bowl with tantita flour to cover them completely with flour. (This will help the raspberries not to go down the muffins, but they can stay where you put them). Once covered, remove excess excess flour in the container.

Add the frozen raspberries already covered with flour to the mixture in the container containing all the ingredients well mixed. Do it with care since the raspberries can break. Fold the mixture with a miserable carefully to incorporate the raspberries without breaking them.

Serve the 12 muffins in the tray that you previously greased with spray so they do not stick. Remember to put even amounts in each mold so that all go the same size and filling each mold ¾.

Bake for 15 minutes in convection oven 375 degrees Fahrenheit or 185 degrees Celsius. If you do not have a convection oven, use the regular oven at home but at a temperature of 400 degrees Fahrenheit or 204 Celsius.

Once ready in the oven, remove them and turn the mold to remove the muffins from the mold, otherwise it will be more difficult once they are cold.

PRESENTATION

Place the 12 muffins in a basket and paper to show them at a breakfast or as a dessert.

TIPS

If you do not find raspberries already frozen individually, you can freeze them. Simply grab a tray and put fresh raspberries in it without any of the raspberries touching each other. This will help when it comes to incorporating them into the mix