Ginger Muffins with Raisins
Soft spiced ginger and cinnamon muffins studded with raisins, topped with no-cook cream and sugar pearls.
Ingredients
| 3 pcs | eggs | |
| 200 g | yogurt | |
| 70 g | butter | |
| 3 tbsp | 45 ml | oil |
| 1 cup | 240 ml | sugar |
| 1 1/2 cup | 360 ml | flour |
| 1 packet | baking powder | |
| 1 packet | vanilla sugar | |
| 1 tsp | 5 ml | ginger |
| 1 cup | 240 ml | cinnamon |
| 100 g | raisins | |
| — | Dr. Oetker no-cook cream (for garnish) | |
| 150 ml | milk | |
| — | sugar pearls |
Instructions
Beat the eggs with the sugar. Add the yogurt, the flour, the butter melted to room temperature and the remaining products. Stir until you get a homogeneous mixture. Fill the muffin cups about 1/3 full and bake at 180 degrees until done. Whip the cream following the instructions on the package. Garnish the cooled muffins. Sprinkle with sugar pearls.