Raspberry-Cocos-Muffins
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Ingredients
- 65g butter
- 2 little eggs (room temperature)
- 1 egg yolk (room temperature)
- 40g sugar
- 1 dash salt
- 45g flour
- 30g starch
- paper muffin and if you have a muffin baking tin
- 100g powdered sugar
- 1-2 teaspoon lemon juice
- ca. 150g raspberry-jam
- 25g cocosrasps
- biscuit cutter
So...ya.. I definitely looove muffins.. yap... they're always sooo easy to make... very quick.. and omg... taste just DELICIOUS... and ya..my whole family and my friends love them too... so... why shouldn't I try a new one? Let's go...
Muffins
- Preheat your oven to 160°C (=circulating air oven, 180°C = top-/bottom heat, gas level 2).
- Melt the butter and cool it.
- Mix the eggs, egg yolk, sugar and salt. Mix them as long till you have the fourfold of the mixture.
- Mix the flour and starch in an other bowl.
- Fold it slackly into the egg-sugar-mixture.
- And last but not least... fold the butter carefully into the mixture.
- Put the paper cups into the muffin baking tin.
- Dispere the dough immediately to the cups. (Put enough...'cause they have to get enough big)
- So.. put the baking-tin in the middle of the preheated oven and bake it for 20-25 min. Take out and let it cool.
Topping/Filling
- Mix the powdered sugar with the lemon juice.
- Cut from the top of the muffins ca. 1 cm away. If you want you can use a biscuit cutter to make a hole into top.
- Daub every muffin with raspberry jam.
- Daub every top of the muffins with the powdered-lemon-juice-mixture. Sprinkle them with cocosrasps. Place them back to muffins.
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