Crazy muffins

Name: crazy muffins
Cook time: 20 min
Total time: 45 min
Yield: 24
Ingredients: 4 cans raspberries à 75 g or 4 boxes of fresh raspberries; 2 to grab mix for muffins pack of 300 g; 250 g butter or margarine at room temperature; 6 Eggs; 1 spray can whipped cream

A tasty recipe. The vegetarian pastry contains the following ingredients: raspberries (à 75 g or 4 boxes of fresh raspberries), mix for muffins (pack of 300 g), butter or margarine (at room temperature), eggs and whipped cream.

Ingredients

Kitchen Stuff

sieve
whisk

Directions

Remove the baking sheet from the oven. Preheat the oven to 175 ºC or gas oven 3. Let the raspberries drain well into a sieve.
Put the muffin muffins, which are in the package, on the baking sheet. Beat the butter with a mixer at the lowest setting. Add the muffin mix and continue mixing at the lowest setting.
Break the eggs into a separate container. Make sure there is no eggshell. Also do the eggs with the batter. Mix until it has become a smooth batter. Mix for a minute at the highest setting.
Gently put the raspberries through the batter and fill the cake molds for about 2/3 part with the batter. Use a tablespoon for this. Bake the muffins in 20 to 25 minutes until tender and golden brown. Let them cool.
Spray a generous amount of whipped cream on the muffins just before treating them and, if necessary, add 1 or 2 fresh raspberries.