(Recipe adapted from here)
Makes 24 Small Muffins
360g Plain Flour
Pinch of Salt
1tsp Baking Soda
2tsp Baking Powder
4 Eggs
200g Caster Sugar
180ml Vegetable Oil
270g Sour Cream <See Note 1>, softened at room
temperature
2tsp Vanilla Extract
250g Raspberry
Icing Sugar for dusting, optional
Method:
1. Preheat oven to 170C.
2.Place 24 small cupcake cases into the lightly greased muffin
trays. <See Note 2>
3.Sift the flour, salt, baking soda & baking powder into a
bowl.
4.Beat the egg & sugar in a separate bowl until pale &
sugar is all dissolved. With low speed, continue beating the egg mixture,
slowly adding vanilla extract, oil & flour mixture. Mix well on each
addition.
5.Add the sour cream & mix until well combined.
6.Gently stir in the raspberries. Spoon the batter into the
muffin cases to 80% full. I filled up to 90% & some of them were over-flow.
7.Bake for 15 minutes or until the cake tester comes out clean.
Remove & let to cool in the pan.
8.Serve warm or at room temperature, dusted with icing sugar,
if desired. Keep unconsumed muffins in an air-tight container.
Tip:
Don’t over-mixing as this results a tough texture.
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