So a new job keeps a very busy, so is my little blog in the last few days somewhat neglected. However, I have not baked the past few weeks really something I could show. Now, however, suitable for spring, there were in the house Keksmamsell Raspberry Sour Cream Muffins. Very good this match also with an Easter Brunch or Easter coffee with the whole family. The recipe originally comes from the trend cookbook series of Zabert and Sandmann. One of my favorite cookbook series, because the books are very nice and cheap. Straight from the Muffin Cookbook this series, I've tried pretty much and was always very pleased with the results. Here is the recipe for the delicious Raspberry Muffins:
Raspberry - Sour Cream Muffins
200g raspberries (frozen)
120g soft butter 120g sugar
300g sour cream 1 egg 250g flour
2 1 / 2 tsp baking powder
1 / 2 teaspoon baking soda
salt powdered sugar for dusting
first Preheat the oven to 180 ° C preheat. set in a muffin tin paper cups twelve o'clock.
second The butter and sugar in a bowl until fluffy. The egg and mix in the sour cream.
third In a separate bowl, combine flour, baking powder, baking soda and a pinch of salt.
4th Flour mixture to the butter mixture and fold in quickly. Do not stir too long, because the dough is usually tough.
5th The only slightly thawed raspberries fold into the batter.
6th Pour the mixture into the muffin tins and bake on the middle rack about 25 minutes until golden brown. Remove from the oven and rest for 5 minutes. Then remove from the molds and once they are cool enough dust with the icing sugar.
