Raspberry balsamic muffins

Name: raspberry balsamic muffins
Cook time: 20 min
Total time: 75 min
Yield: 12
Ingredients: 60 g salted butter; 2 press orange cleaned up; 1 medium sized egg; 125 ml buttermilk; 250 g white caster sugar; 250 g self raising flour; 125 g semolina; 300 g fresh raspberries; 12 tl crema di balsamic

Buttermilk muffins with semolina, raspberries and balsamic vinegar.

Ingredients

Kitchen Stuff

1 muffin shape
12 paper cake mold
1 skewer

Directions

Preheat the oven to 190 ° C.
Melt the butter and allow to cool slightly.
Grate the orange peel of the oranges and press the fruits.
Put the rasp, 125 ml juice, the buttermilk and the egg in a bowl. Add the melted butter and beat lightly with a whisk.
Mix the semolina with the flour and the sugar in a bowl.
Mix with stirring the orange mixture in parts through the batter.
Spoon the raspberries carefully through the batter.
Put the paper molds in the muffin mold and spread the batter over it.
Spoon 1 tsp crema di balsamico on each muffin. Carefully remove the skewer through the batter, so that you get a marble effect.
Divide the raspberries over the muffins. Bake the muffins in about 25 minutes in the middle of the oven until golden brown and done.
Remove from the oven and let cool for 30 minutes on a rack.