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🍰 Juicy Raspberry Muffins

235 kcal · 30 min · 4 servings

Ingredients

• 250 g raspberries
• 1 untreated orange
• 1 egg
• 75 ml vegetable oil
• 150 g sugar
• 2 tbsp vanilla sugar
• 1 pinch salt
• 200 ml buttermilk
• 250 g flour
• 2 tsp baking powder
• 1 tsp baking soda
• 3 tbsp brown sugar

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with fan setting.
2. 2. Place the paper liners into the muffin tin cups.
3. 3. Check the raspberries and remove any damaged berries.
4. 4. Wash the orange under hot water.
5. 5. Pat the orange dry.
6. 6. Finely grate the orange zest.
7. 7. Squeeze the juice from the orange.
8. 8. Whisk the egg in a bowl.
9. 9. Add the orange zest to the egg mixture.
10. 10. Add the orange juice to the egg mixture.
11. 11. Add the vegetable oil to the egg mixture.
12. 12. Add the sugar to the egg mixture.
13. 13. Add the vanilla sugar to the egg mixture.
14. 14. Add a pinch of salt to the egg mixture.
15. 15. Add the buttermilk to the egg mixture.
16. 16. Stir the liquid mixture well.
17. 17. Take a separate bowl.
18. 18. Add the flour to the separate bowl.
19. 19. Add the baking powder to the separate bowl.
20. 20. Add the baking soda to the separate bowl.
21. 21. Mix the dry ingredients in the separate bowl.
22. 22. Quickly add the liquid egg-milk mixture to the flour mixture.
23. 23. Stir the mixture only until it is moist.
24. 24. Gently fold the raspberries into the batter.
25. 25. Fill the batter into the paper liners.
26. 26. Sprinkle some brown sugar on the batter.
27. 27. Bake the muffins for 20 to 25 minutes.
28. 28. Carefully lift the muffins out of the tin.
29. 29. Let the muffins cool on a wire rack.

Nutrition per serving

• kcal: 235
• Protein: 4 g · Fett/Fat: 6 g · Carbs: 40 g