The other week I made these delicious raspberry buttermilk muffins and was really surprised how moist they tasted…mmh I simply love any pastry or cake with raspberries, how about you?
To keep up with what I have been doing lately… I´ve been working at a food photographer´s studio in Vienna. Our tasks are very challenging and interesting, thus I learn a lot. Whether I get to arrange the photo set, or choose the props I really enjoy working at this photo studio at the moment. In august I will be going to Bali, which I am really excited about! I will also keep you up with pictures then.
This is what you will need:
- 100g raspberries
- zest of 1 lemon
- 220g flour
- 2 tbs. baking powder
- 150g butter
- 150g sugar
- 1 tbs. of vanilla sugar
- 2 eggs
- 1/4l buttermilk
Place 12 paper muffin cups in a muffin pan.
Combine baking powder with flour and lemon zest.
Mix butter, sugar and vanilla sugar until creamy. Add eggs one after another. Now add flour mixture alternately with the butter until dough resembles smooth.
Fill muffin cups with dough using a cookie scoop and bake in oven for about 25 minutes (oven temperature 180°C).
Let muffins cool out completely and serve.
Enjoy and have a great weekend!
