🍰 Juicy Raspberry Muffins with Ginger

Name: Juicy Raspberry Muffins with Ginger
Total time: 30 min
Yield: 4 servings
Ingredients: 20 g candied ginger; 180 g whole wheat flour; 2 tsp baking powder; 80 g cane sugar; 1 pinch salt; 80 g yogurt butter (room temperature); 125 ml mineral water (sparkling); 2 eggs; 250 g raspberries; 250 g firm sour cream (10% fat); 1.5 tsp locust bean gum; 1 tsp bourbon vanilla sugar; liquid sweetener (to taste)

167 kcal · 30 min · 4 servings

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Ingredients

20 g candied ginger
180 g whole wheat flour
2 tsp baking powder
80 g cane sugar
1 pinch salt
80 g yogurt butter (room temperature)
125 ml mineral water (sparkling)
2 eggs
250 g raspberries
250 g firm sour cream (10% fat)
1.5 tsp locust bean gum
1 tsp bourbon vanilla sugar
liquid sweetener (to taste)

Instructions

1. Finely chop the ginger.
2. Thoroughly mix the whole wheat flour, baking powder, cane sugar, and a pinch of salt in a bowl.
3. Add the yogurt butter, mineral water, and eggs to the dry mixture.
4. Beat everything with a hand mixer until a smooth batter forms.
5. Sort through the raspberries and remove any bad berries.
6. Line a 12-cup muffin tin with paper liners.
7. Fill the cups halfway with the batter.
8. Place two raspberries into the batter in each cup.
9. Cover the berries with the remaining batter.
10. Place the tin in the preheated oven on the middle rack.
11. Bake the muffins at 200°C conventional heat (or 180°C fan-forced) for about 20 minutes.
12. Remove the tin from the oven and let the muffins cool in the tin for five minutes.
13. Place the muffins in their liners on a wire rack.
14. Let the muffins cool completely.
15. Whisk the sour cream, locust bean gum, and vanilla sugar in a bowl until smooth.
16. Adjust the sweetness of the cream with sweetener if desired.
17. Spread the sour cream over the cooled muffins.
18. Garnish the muffins with the remaining raspberries.

Nutrition per serving

kcal: 167
Protein: 4 g · Fett/Fat: 8 g · Carbs: 19 g