Raspberry muffins

Published on 3 August 2015

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Ingredients and method

The preparation remains in its original order; guided mode is not available for this structure.

Delicious, large and fragrant.

Uniquely soft.

INGREDIENTS FOR 12 LARGE MUFFINS
375 g '00' flour
300 g melted butter
300 g raw brown sugar
260 g eggs (about 5)
75 g whole milk
1 sachet baking powder
1 sachet vanillin or vanilla pod
2 g bicarbonate of soda
225 g raspberries or other berries

I whisk whole eggs and brown sugar in a bowl.

Once well whisked, I gradually whisk in cooled melted butter.

I add milk.

I sift flour and baking powder and add vanillin.

I gradually whisk into eggs on low speed.

Everything should be combined.

I gently fold in raspberries.

I line a muffin tin with cases; this makes 12 large muffins.

I divide mixture.

I sprinkle with pearl sugar.

I bake in a fan oven at 170°C for 25/30 minutes, or conventional at 180°C for about 25 minutes, depending on oven.

A recipe by pastry chef Francesco Favorito.

Original source: https://incucinaconlilly.com/2015/08/03/muffin-ai-lamponi/

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