Tag Archives: Baking powder

Raisin Muffins

These raisin muffins are baking in a very loose and airy. They taste best fresh from the oven, because they possess a delicate crust on baking day yet on the surface. Preheat the oven to 180 degrees.Interpret either a muffin tin with paper muffin cups, like to see in the picture above, or margarine and sprinkle with a little flour. Flour in a mixing bowl and baking powder, baking soda, a pinch of salt and bourbon vanilla sugar. The peel of untreated organic lemon rub the fine side of a square grater and mix into the flour. Express the juice of the lemon with a citrus press and set aside.

In another bowl stir soft margarine and sugar with electric mixer until foamy on the whorls. Medium-sized eggs and add yogurt and stir until smooth. Add the flour mixture and the lemon juice and stir just as short as possible with each other until all ingredients are moist.If it is stirred too long to develop an adhesive and the raisins muffins are not so loose. Sprinkle the raisins over the dough and fold easily with a spatula or wooden spoon. Into each muffin tin one heaping tablespoon of dough.The form should be filled more than three quarters high. Raisin muffins in a preheated oven at 180 ° for about 25 minutes. the muffin tin with pot holders out of the oven, place it on a saucer and let the raisins muffins cool for about 5 minutes into the mold. Raisin Muffins then plunge to a grid after cooling, icing fill in a fine strainer and raisin muffins with icing sugar just before serving, dust lightly.



*250 g Flour
*2 tsp Baking powder
*1 / 2 tsp Bicarbonate of soda
*1 point Bourbon vanilla sugar
*1 Organic lemon
*125 g Margarine
*200 g Sugar
*3 Eggs
*200 g Yogurt
*40 g Raisins
*1 / 2 tsp powdered sugar

12 servings – 253 calories per serving.
** – 15 mins Prep – 45 mins Total.