Recipe: Tasty Raspberry Caramel Muffins

Raspberry Caramel Muffins.

Raspberry Caramel Muffins According someone, cooking is clearly existent quite simple. Beyond that they admire to cook and have superb cooking skills, they are also natty in extracting each dish so that it becomes delicious food. Besides for cook Raspberry Caramel Muffins, Certain, however, cannot cook, so they have to survey and see easy-to-follow recipes. You can pervert Raspberry Caramel Muffins using 15 ingredients and 13 steps. Here is how you pervert that.

Ingredients of Raspberry Caramel Muffins

  1. Prepare of - INGREDIENTS for 10 Muffins -.
  2. You need of - Caramel Cream -.
  3. It's 100 g of Granulated Sugar.
  4. It's 50 g of Hot water.
  5. You need 10 g of Butter.
  6. Prepare 50 g of Cream.
  7. You need of - Muffin Dough -.
  8. It's 120 g of Butter.
  9. It's 180 g of Brown Sugar.
  10. Prepare 2 of Eggs.
  11. Prepare 300 g of Flour.
  12. It's 10 g of Baking Powder.
  13. It's 120 g of Yogurt.
  14. You need 200 g of Raspberries.
  15. It's 100 g of Caramel Cream.



Raspberry Caramel Muffins instructions

  1. Operation Time / 30 min Oven Temperature / 350F Baking Time / 26 min.
  2. - Caramel Cream -.
  3. Add the granulated sugar to a medium saucepan. Caramelize over medium heat until the solution is brown (see picture)..
  4. In the meantime, add the water to a small saucepan. Bring to a boil..
  5. Add the hot water to the caramel solution gradually. Please be careful, the solution may splash when you add the water..
  6. Add the butter and cream to the caramel solution. Heat the solution over medium heat until the butter is dissolved..
  7. - Muffin Dough & Baking -.
  8. Preheat oven to 350F. Line standard muffin tins with paper liners. Whisk together the flour and baking powder and sift; set aside..
  9. Cream the butter and brown sugar. Add the eggs gradually; stir until well mixed. Add the yogurt and stir until smooth..
  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..
  11. Add the caramel cream and swirl with a spatula for a marbled effect..
  12. Divide the batter evenly among the lined cups..
  13. Bake, rotating the tins halfway through. Transfer tins to wire racks to cool completely before removing the muffins..

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