Peach and Raspberry Muffins
Baking and Desserts • American
Description
Peach and raspberry muffins
Ingredients
- Butter 5 oz
- Ghee 0 oz
- Wheat Flour 10 oz
- Baking Powder 0 oz
- Salt ¼ spoons
- Sugar 5 oz
- Activated Baking Soda ½ spoons
- Sour Cream 5 oz
- Chicken Egg 2 pieces
- Donut Peaches 1 piece
- Raspberry leaves 10 oz
- Vanilla Pod ½ pieces
Step-by-Step Guide
Step 1
Chill the muffin tin in the refrigerator, grease it with melted butter, and return it to the refrigerator.
Step 2
In a bowl, mix the sifted flour, baking soda, baking powder, and salt; let the mixture rest.
Step 3
In a mixer, combine the butter and sugar until the mixture turns pale. Then add the eggs and the contents of half a vanilla pod. Mix until you achieve a smooth, creamy consistency. Add the sour cream and continue mixing. Gradually sift the flour into the mixture to turn it into dough. Finally, fold in the diced peach using a spatula.
Step 4
Pour the batter into the molds, leaving about two centimeters from the edge. Submerge a few raspberries in each mold. Place the molds in an oven preheated to 340°F and bake for twenty-five to thirty minutes.
Step 5
Allow the finished cupcakes to cool and serve with fresh raspberries dusted with powdered sugar.
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