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
Heat up 1 part apricot jam and 1 part water.
Mix whole wheat flour, baking powder, salt and ground peanut together and set it aside.
Mix the egg, light brown suger, oil and milk together. Mix till the sugar is completely dissolved.
Add the flour mixture into the liquid mixture.
Add in the frozen raspberries.
Short and quick mix.
Fill the piping bag with cake batter and then into the cupcake mould.
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.
Baking time may vary depending on the accuracy and type of your oven.
Glaze it with hot apricot jam, while the muffins still warm.
I recommend you to watch the video tutorial for more clear instructions!