Hetty’s Baking Sunday

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Sunday baking with Hetty is finally here again. I’ve been looking forward to this post all week. The recipe is something I found looking through my grandmothers old recipes. Raspberry/Vanilla-cream/Chocolate muffins. It sounds like a dream, and it tastes like a dream. I had a few complications while baking these, and perhaps with the result as well. The thing is that the raspberry was a little too sour but yet in a strange way it sort of went pretty well with the sweetness of the vanilla-cream and the chocolate. Then there was the fact that I don’t have a muffin-baking trey witch made my muffins wider and not taller. It didn’t look good, but they tasted really good. So a tip; use a muffin-baking trey if you have it, if not pre-pear for wide muffins not tall once. lol hah.


300-350 g of raspberry

2 dl of Sugar

125 g butter

2 teaspoons of vanilla sugar

2 teaspoons of baking powder

2 large eggs

4,5 dl all purpose flour

4 tablespoons of Cacao powder

1,5 dl milk

5 dl vanilla cream


How to make Hetty’s chocolate,berry, vanilla muffins:

  1. Pre-heat the oven to 450 degrees.  Start by mixing butter and sugar until you get a butter/sugar cream. ( Use a mix-master if you have one.) Then mix the eggs into the butter-sugar-cream.  Next up mix all the dry ingredients together in a mixing bowl and blend it all together.
  2. Add half of the dry ingredients into the butter-sugar cream, then add the mild before adding in the other half of the dry ingredients. Mix it all well together with a mix-master.
  3. Place 10-15 ( depending on size.) muffin baking forms into the muffin trey. Then fill the baking forms half full, add a teaspoon or a tablespoon of vanilla cream. ( depending on how large your baking forms are. Then add a handful or a little less of raspberry on top. Put the muffin trey into the oven for about 15 minutes.
  4. Let the muffins rest for about 5-10 minutes before serving. The muffins are equally as good cold as warm.

My grandmother never made this when I was a kid, but I did find the recipe in her recipe book, so I don’t know how she got a hold of it but she have apparently made them before. But they turned out amazing, as I said earlier the raspberry is maybe a little too sour but in a strange way it goes pretty well with all the sweetness in both the vanilla cream and the chocolate. The photos of the muffins are bad, and i mean really bad. Because they are wide AF instead of tall AF. But it is what it is and I’m not hiding them because they were really tasty and I really wanted to share the recipe with you.

Tomorrow I will be posting a dinner plan for the upcoming week. I hope you have an amazing day, and that  you keep up the good cooking.

Until next time..

  • Hetty



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