300g Whole Wheat Flour
2 tsp. Baking Powder
1/2 tsp. salt
40g Ground Peanuts
1 Egg (weighs 60-62g with shell)
140g Light Brown Sugar
80g Sun Flower Oil
200g Full/Whole Milk
150g Frozen raspberry

Apricot Glaze
Heat up 1 part apricot jam and 1 part water.

Step By Step Instruction

Step 1

Flour Mixture:
Mix whole wheat flour, baking powder, salt and ground peanut together and set it aside.

Step 2

Liquid Mixture:
Mix the egg, light brown suger, oil and milk together. Mix till the sugar is completely dissolved.

Step 3

Add the flour mixture into the liquid mixture.

Step 4

Miw well.

Step 5

This consistency.

Step 6

Add in the frozen raspberries.

Step 7

Short and quick mix.

Step 8

Fill the piping bag with cake batter and then into the cupcake mould.

Step 9

Add more raspberries on the top of the batter.

Baking mode: Top & bottom heating elements without fan.

Baking Temperature 180°C, Baking Time 20 minutes.

Step 10

Baking time may vary depending on the accuracy and type of your oven.

Step 11

Glaze it with hot apricot jam, while the muffins still warm.

Step 12

Finished Product.

I recommend you to watch the video tutorial for more clear instructions!

Michael Lim