Mini Raspberry Muffins
PREPARATION:
Line an 8-cup muffin tin with paper cases, or 12 mini Muffins.
Mix the egg with all the ingredients up to and including the Hermesetas Granulated. Carefully fold in the raspberries and divide the dough between the moulds. Bake in an oven preheated to 170°C for about 20 minutes. Leave to cool on a rack.
These mini raspberry muffins, will attract every sweet tooth. An airy and light cake teamed with juicy raspberries make the perfect sugar-free dessert or breakfast treat.
General information
Ingredients
Raspberries (frozen)
250 g
Flour
250 g
Baking powder
2 tsp
Soft Butter
60 g
Egg
1
Milk
250 ml
Hermesetas Granulated
15 g
Raspberries for garnish
Nutritional information
Recipe:
Portion:
kJ
6920
865
kcal
1656
207
Protein g
50
6
Carbohydrates g
204
26
Fat g
69
9
