Raspberry Muffins
8 servings
20 minutes
Raspberry muffins are a refined combination of softness, airiness, and the delicate aroma of fresh raspberries. This dessert has roots in Italian cuisine, where the art of creating exquisite pastries became a true craft. The light batter soaked in butter, complemented by a tangy hint of lemon and sweet raspberry notes, turns each muffin into a small delight. Their texture is tender and the taste is balanced between sweetness and subtle tartness, making them an ideal choice for morning coffee or afternoon tea. Due to their simplicity in preparation and harmonious flavor, raspberry muffins will be an exquisite decoration for any table, bringing warmth and comfort of homemade baking.
1
We mix eggs and sugar.
- Chicken egg: 2 pieces
- Caster sugar: 1 glass
2
Melt the butter in the microwave (10–20 seconds), add it to the mixture.
- Butter: 130 g
3
Then take a teaspoon of baking soda, drop lemon juice on it, and while it fizzes, add it to the mixture.
- Baking soda: 1 teaspoon
- Lemon: 1 piece
4
Then we add flour so that the spoon stands, because when we add raspberries, the dough will become liquid.
- Wheat flour: to taste
5
Next, we add raspberries (10 berries, then the muffins will have a pleasant raspberry flavor).
- Raspberry: to taste
6
Blend until the berries mix with the batter.
- Raspberry: to taste
7
The dough turns pink. Don't be alarmed that the dough is liquid; it should be like that.
8
Pour the batter into small muffin molds and place in a preheated oven (180 degrees) to bake for 15-20 minutes.
