Raspberry ricotta muffins
Tags:
alcohol-free
vegetarian
Description
What is it they always say? Summer, sun, coffee guests! Well, perhaps the phrase has been slightly altered. But if the weather plays along and spontaneous visitors arrive, then nothing stands in the way of a beautifully laid coffee table in the garden. Our raspberry ricotta muffins are really fruity, fresh and perfect for the occasion. They are quick to bake and taste simply heavenly! Perfect for a good mood afternoon!
Zutaten für
For the dough
2
eggs
75
g
butter
120
g
sugar
160
g
ricotta
2
Teaspoon(s)
orange zest
3
Tablespoon(s)
orange juice
160
g
wheat flour
1
Teaspoon(s)
baking powder
150
g
raspberries, fresh
1
Teaspoon(s)
vanilla sugar
1
Pinch(es)
salt
icing sugar (optional)
Preparation
Prepare the muffins
1
Separate the eggs, beat the egg whites with a pinch of salt until stiff and refrigerate. Preheat the oven to 160°C convection oven.
2
Cream the butter, sugar and egg yolks. Mix the flour with the baking powder, sift and then fold in alternately with the ricotta, orange zest and juice.
3
Fold the beaten egg whites into the batter and divide the mixture between the heart-shaped muffin cases. Clean the raspberries, press them gently into the batter and bake the muffins for 30 minutes.
4
Leave the cupcakes to cool on a cooling rack. The cupcakes can be turned out or served in the tin. To serve, dust the cupcakes with icing sugar if desired.
Zutaten für
For the dough
2
eggs
75
g
butter
120
g
sugar
160
g
ricotta
2
Teaspoon(s)
orange zest
3
Tablespoon(s)
orange juice
160
g
wheat flour
1
Teaspoon(s)
baking powder
150
g
raspberries, fresh
1
Teaspoon(s)
vanilla sugar
1
Pinch(es)
salt
icing sugar (optional)
