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Soft and light muffins with a warm, indulgent raspberry jam center. Brief pre-baking makes it possible to add the filling to the middle, where it remains soft and creamy after the final baking.
This product cannot be shipped to the selected country
Preheat the oven to 180 °C and prepare a muffin tin with paper liners.
In a bowl, mix the flour, brown sugar and baking powder.
Add the egg white, milk, extra-virgin olive oil and lemon zest, then mix until you obtain a smooth batter.
Place about two tablespoons of batter in each liner, filling it only partially, and bake at 180 °C for 5 minutes.
Briefly remove the muffins from the oven and add a heaping teaspoon of raspberry jam to the center of each one.
Cover the filling with more batter, distributing it evenly among the liners.
Bake again at 180 °C and finish cooking for about 25 minutes, until the muffins are risen and lightly golden.
Let the muffins rest for a few minutes, then serve them still warm to enjoy the soft raspberry center.
Muffin tin
Paper liners
Store completely cooled muffins in an airtight container at room temperature for 1 day or in the refrigerator for 2–3 days. Reheat them briefly before serving to soften the raspberry center again.
For an especially soft center, use the jam straight from the refrigerator and serve the muffins slightly warm. The lactose-free milk can be replaced with cow’s milk or an unsweetened plant-based drink.
Italia
| Energy (kcal) | 221.92 |
| Carbohydrates (g) | 35.16 |
| of which sugars (g) | 7.97 |
| Fat (g) | 6.53 |
| of which saturates (g) | 1.16 |
| Protein (g) | 7.37 |
| Fibre (g) | 0.85 |
| Salt (g) | 0.17 |
