Raspberry muffins with chia seeds

Difficulty: low

Preparation: 20 minutes

Cooking: 20 minutes

Doses for: 12 people

Cost: low

Soft muffins with a heart of preserve are a classic sweet that everyone loves. Easy and quick to prepare, they are perfect for both breakfast and tatsy snack! Also try the veg version, using only plant-based ingredients and excluding eggs, and using potato starch.

If you are intolerant, choose rice flour.

In this version we have used the Extra Raspberry Jam with Chia Seeds Cascina San Cassiano, but try them also in the variant with the Cherry Extra Preserve Cascina San Cassiano or the Blueberry Extra Preserve Cascina San Cassiano.

Ingredients

  • 250 g of 00 flour
  • 120 g of sugar
  • 170 ml of milk (or vegetable milk)
  • 1 teaspoon vanilla extract
  • 8 g of baking powder

Preparation

First, heat the butter in a saucepan. In the meantime, prepare 12 molds and place the baking cups inside. In a bowl, sift the flour with the baking powder and add the sugar. In a separate bowl beat the eggs and then pour milk, melted butter and vanilla extract. Now add the mixture to the flour and mix gently. Fill the molds up to half and place a teaspoon of raspberry with chia seeds jam in the center. Bake in a preheated oven at 180 ° C (if in a ventilated hole only at 170 ° C) for about 20 minutes. After cooking wait 10 minutes and sprinkle the surface with icing sugar.

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