- 150 g raspberries (fresh or frozen)
- 100 g Küchenmeister Soft Wheat Semolina
- 60 g canola oil
- 125 g sugar
- 50 g hazelnut brittle
- 1 egg
- 150 g Küchenmeister Wheat Flour
- 2 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 200 ml buttermilk
- 50 g yoghurt (3.5% fat)
Cream together the egg, sugar, oil, buttermilk and yoghurt.
Mix together the flour, semolina, baking powder and baking soda. Mix the dry ingredients with the wet ingredients. To finish fold in the raspberries.
Divide the batter in a muffin tray that has been lined with muffin cups.
Bake for 20-25 minutes at 180 °C (convection). Finished!