Raspberry muffins
OIL USES: Others
CHARACTERISTICS:Vegetarian
INGREDIENTS
SERVINGS: 4
- 0.5 cup Light Flavor Olive Oil
- 3 cups flour
- 0.5 cup raspberries
- 3 teaspoons baking soda
- 1 teaspoon salt
- 1 cup sugar
- 3 eggs (1 egg + 2 egg yolks)
- 1 teaspoon vanilla extract
- 1 cup milk
- 4 mint leaves
PREPARATION
1
Preheat the oven to 350ºF.
2
In a large bowl, mix the dry ingredients: the flour, baking soda and salt.
3
In another bowl, beat the Goya Light Flavor Olive Oil and sugar until creamy. Add the egg, egg yolks and vanilla, and mix well. Gradually add the milk and dry ingredients.
4
When everything is mixed together, add the raspberries. If using dried raspberries, soak them for 15 minutes, then draining them well before adding to the mixture.
5
Place the muffin wrappers on a cupcake or muffin baking tray so that they do not open when they rise. Divide the mixture between the wrappers, filling each halfway, and bake for 40 minutes.
6
Leave to cool a little, decorate with
mint leaves and they will be ready. Take yours before they disappear!
