I made these for the second birthday party of a little girl. It was a great excuse to go wild with pink icing and all kinds of glittery decoration. My inner little girl had a great time preparing the muffins :-)
I used an adapted recipe from this lovely book by the Cookie Girl that I've bought recently. It's as pink as my muffins and has a cute layout with fairy tale pictures. Actually, the recipe that I've used is for cupcakes, but I have so far not managed to find out the exact difference between muffins and cupcakes. I ended up defining my own distinctions, mainly based on ingredients and baking procedures and these go into my muffin-category.
Recipe adapted from Eat Me!
200g of flour
2 tsp of baking powder
45g of ground almonds
90ml of sunflower oil
150g of sugar
grated zest of 1 lemon
250ml of greek yoghurt
0.5 tbsp of lemon aroma
250g of raspberry
Pre-heat the oven to 180°C.
Line a muffin tin with paper muffin cases (preferably pink ones).
Sift together the flour and the baking powder and mix with the almonds.
In a separate bowl mix the rest of the ingredients excluding the raspberries. Once the oven is hot, add the raspberries and carefully combine the wet ingredients and the flour/baking powder. Stir until the flour is wet, but don't let the dough stand around for long, because the muffins will get sticky and hard.
Immediately spoon the dough into the muffin tin and bake for 20-30 minutes.
After they are cool go wild with the decoration. I've used this Dr. Oetker Lillifee icing in pink (with glitter!) and various sprinkles.
The muffins went down well with the kids and also the adults at the birthday party. I guess there's a little girl that likes pink glitter in all of us... :-)