- – two eggs;
- – butter – 130 g;
- – sugar – 1 cup;
- – one lemon;
- – soda – 1 tsp spoon;
- – wheat flour – 150 g;
- – fresh raspberries.
Mix chicken eggs with sugar. Melt in the microwave butter, add to the mixture.
Drop on a teaspoon of soda some lemon juice, add to the mixture while the soda is foaming.
Next add flour and a little fresh raspberries (do not overfight – ten berries will be enough for muffins to have a pleasant raspberry taste). Mix blender. The dough will turn out pinkish and a little liquid – that’s the way it should be.
Pour the dough into the muffin moulders, put in a heated to 180 degrees oven, bake for 15-20 minutes. Raspberry muffins ready, nice tea party!