100 g butter
150 ml sugar
1 tsp vanilla sugar
250 ml flour
1 tsp baking powder
2 tbsp finely grated almonds
200 ml fresh raspberries
Melt the butter and let it cool. Beat the eggs and the sugar until pale and fluffy. Mix the dry ingredients and add
to the egg mixture along with the melted butter. Mix gently until smooth.
Fill small paper muffin moulds ¾ full with batter. Lightly press 3 or 4 raspberries into each mould and bake
immediately at 225 °C for 10 - 15 minutes. Let the muffins cool and sieve some icing sugar on top of them.
Makes about 14 - 16 small or 8 - 10 medium-sized muffins.