Raspberry muffins


Raspberry muffins are one of the easiest desserts to make and this recipe is perfect for when you're on a sugar rush. Instead of fresh raspberries, you can use frozen ones, you can also replace them with some other berries.

To prepare muffins you need:
1 pot / 120 g semolina smooth flour
½ pot / 120 g of coconut sugar
1 teaspoon of baking powder
¼ teaspoon of salt
60 ml of almond milk
4 tablespoons of melted and cooled butter (can be vegan)
1 egg (can be flax)
1 teaspoon of vanilla extract
1 pot / 100 g of raspberries

For the crumble:
20 g semolina smooth flour
20 g of coconut sugar
1 tablespoon melted and cooled butter (can be vegan)
a mini pinch of lemon zest and salt

For the syrup:
1 pot / 100 g of raspberries
1 tablespoon of coconut sugar
1 tablespoon of lemon

01. Syrup: Boil the raspberries and sugar (over low heat, approx. 10 minutes), stir in the lemon at the end and cool.
02. Crumble: First, mix together the flour, sugar, lemon peel and salt, cover with butter, knead and set aside.
03. Muffins: Mix flour, baking powder and salt together in one bowl, and mix sugar, butter, egg, milk and vanilla in another. Mix the wet ingredients lightly into the dry ingredients (be careful not to mix for too long). Sprinkle the raspberries with a spoonful of flour and mix them into the mixture very lightly.
04. Distribute the dough in muffin tins. Add a little syrup to each, mix with a toothpick, and sprinkle crumble on top. Bake for 15 minutes in a preheated oven at 220 °C. After 15 minutes, lower the temperature (without opening the oven) to 190 and bake for another 10 minutes. Take the muffins out of the oven, cool them in the pan for 10 minutes, and then transfer them to a plate.

We wish you a pleasant sweetening!

Recipe author: Monika (@earthlymonika).