🧁 Yogurt Magdalena Rows with Raspberries

Name: Yogurt Magdalena Rows with Raspberries
Total time: 30 min
Yield: 4 portions
Ingredients: 200 g Wheat Flour (Type 405); 100 g Butter; 120 g Sugar; 2 Stk. Eggs; 150 g Greek Yogurt; 1 Pck. Baking Powder; 200 g Raspberries; 1 EL Lemon Juice

320 kcal · 30 min · 4 portions

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Ingrédients

200 g Wheat Flour (Type 405)
100 g Butter
120 g Sugar
2 Stk. Eggs
150 g Greek Yogurt
1 Pck. Baking Powder
200 g Raspberries
1 EL Lemon Juice

Préparation

1. Preheat the oven to 180 degrees Celsius. Grease a baking tray with 12 cups.
2. Beat the soft butter and sugar until fluffy. Stir in the eggs one by one.
3. Mix the yogurt and lemon juice. Combine the dry ingredients (flour, baking powder) and add them alternately with the yogurt mixture to the batter.
4. Fill the batter into the cups. Press 3 raspberries into the center of each Magdalena.
5. Bake the cakes for 20 minutes until golden brown. Check the cooking time with a toothpick.
6. Let the cakes cool in the tray for 5 minutes. Remove them and serve warm.

Nutrition par portion

kcal: 320
Protein: 12 g · Fett/Fat: 14 g · Carbs: 40 g