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Ingredient
Raspberry Caramel Muffins
Introduce
Chef :
Chez-kRaspberry Caramel Muffins
More details at
http://www.chez-k.org/muffins/raspberry-caramel-muffins/
Ingredient
100 g
Granulated Sugar
50 g
Hot water
120 g
Butter
50 g
Cream
180 g
Brown Sugar
2
Eggs
300 g
Flour
10 g
Baking Powder
120 g
Yogurt
200 g
Raspberries
100 g
Caramel Cream
Cooking instructions
* Step 1
Operation Time / 30 min
Oven Temperature / 350F
Baking Time / 26 min
* Step 2
- Caramel Cream -
* Step 3
Add the granulated sugar to a medium saucepan. Caramelize over medium heat until the solution is brown (see picture).
* Step 4
In the meantime, add the water to a small saucepan. Bring to a boil.
* Step 5
Add the hot water to the caramel solution gradually. Please be careful, the solution may splash when you add the water.
* Step 6
Add the butter and cream to the caramel solution. Heat the solution over medium heat until the butter is dissolved.
* Step 7
- Muffin Dough & Baking -
* Step 8
Preheat oven to 350F. Line standard muffin tins with paper liners. Whisk together the flour and baking powder and sift; set aside.
* Step 9
Cream the butter and brown sugar. Add the eggs gradually; stir until well mixed. Add the yogurt and stir until smooth.
* Step 10
Add the flour mixture to the wet mixture and use a rubber spatula to mix until half mixed. Add the raspberries to the dough and mix well.
* Step 11
Add the caramel cream and swirl with a spatula for a marbled effect.
* Step 12
Divide the batter evenly among the lined cups.
* Step 13
Bake, rotating the tins halfway through. Transfer tins to wire racks to cool completely before removing the muffins.
Note: if there is a photo you can click to enlarge it
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