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Strawberry and raspberry muffins
30 m active | 55 m total
Nutrition facts per serving:
  • Energy in kcal about 196
  • Fat about 12g
  • Carbohydrates about 18g
  • Protein about 4g
This is needed
This is needed for 12 pieces
Fruit compote
  • 50 g frozen raspberries
  • 200 g strawberries
  • 0.5 tbsp ground cane sugar
  • 0.5 tbsp lemon juice
  • 2 tbsp water
Muffin mixture
  • 80 g ground cane sugar
  • 125 g butter, soft
  • 1 pinch salt
  • 3 egg
  • 1 tsp baking powder
  • 150 g wholemeal flour
Chocolate glaze
  • 50 g white chocolate
Tools
  • Apron, Bowl, Knife, Measuring cup, Mixer, Muffin tin, Oven mitts, Pan, Rubber spatula, Sieve, Tablespoon, Teaspoon, Timer, Whisk, Cutting board, Kitchen scales, Muffin paper cases, Cooling rack
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And that's how it's done
And that's how it's done
Fruit compote
Quarter the strawberries, place in a pan along with the raspberries, sugar, lemon juice and water, mix. Cover and simmer for approx. 5 mins. until just soft, leave to cool. Drain the strawberries and raspberries in a sieve, retain the juice (approx. 50 ml). Pour the juice back into the pan and reduce to approx. 1½ tbsp. Set aside the fruit and the juice.
Muffin mixture
Place the butter in a bowl, add the sugar and salt, beat using the whisk on a mixer. Beat in the eggs one at a time, continue to beat until the mixture becomes lighter in colour. Combine the flour and baking powder, stir into the mixture. Mix in the reserved fruit. Place the paper cases in the muffin tin. Fill with the muffin mixture.
To bake
Approx. 25 mins. in the centre of an oven preheated to 180°C. Take the muffins out of the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.
Chocolate glaze
Finely chop the chocolate and place in a thin-sided bowl. Suspend the bowl over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth. Mix the chocolate with the reduced juice. Spread the glaze on top of the muffins using a spoon.

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