Recipe: Super soft version of raspberry muffin

Home Cooking Recipe: Super soft version of raspberry muffin


What better cake than Muffin? Usually I have a lot of bread for breakfast. When I want to change the pattern, I will bake a pot of muffins. As long as the oven is preheated to the proper temperature, the wet material is mixed evenly without excessive agitation, and the soft golden muffin inside the skin can be used in less than half an hour. This version of Raspberry Muffin has no butter and is made from fresh cream and sunflower oil. The finished product is exceptionally soft and comes with fresh raspberries to make the cup of coffee at breakfast very good.



  1. Oven preheating 220 degrees Celsius

  2. Mix all the dry ingredients together. In addition to raspberries in the wet material, all other materials are evenly whipped

  3. Mix the dry material with the wet material and stir until it is almost uniform. (Muffin's slurry is over-mixed and the finished product loses its softness.)

  4. Take 12 muffins molds and fill them with a spoon to the general height of the model. Then put a fresh raspberry into the mold, gently press it into the slurry, bake at 220 ° C for 15-20 minutes until the cake surface is golden

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