Desserts
Raspberry muffins
Ingredients
Ingredients for 12 pieces
25 dkg
raspberry
25 dkg
flour
2.5 teaspoons
baking powder
1/2 teaspoon
baking soda
1 db
egg
14 dkg
sugar
80 ml
oil
2.75 dl
Mizo lactose-free milk (2.8%)
1 glass
Mizo lactose-free natural yogurt (150 g)
Instructions:
Wash the raspberries, drain then set them aside.
Beat the eggs, add the sugar, vegetable oil, milk and yogurt. Thoroughly mix it into the flour, mixed with baking powder and baking soda.
Fill the dough into muffin paper capsules, but only to the half of them. Put 3 raspberries in each, then fill the capsules with the remaining dough. As a decoration, put some raspberries on top of the muffins. Bake at 180 degrees C for 20-25 minutes, then serve after cooling.