1 | Preheat oven to 392°F (200°C).
Put a little muffin dough in the bottom of each mould. | ![Raspberry muffins : etape 25 Raspberry muffins : etape 25](/images/recettes/desserts/petits_gateaux/211-1.webp) |
2 | Tap mould sharply onto work surface, to get an even layer of dough in the bottom. | ![Raspberry muffins : etape 25 Raspberry muffins : etape 25](/images/recettes/desserts/petits_gateaux/211-2.webp) |
3 | Pour 1 tablespoon caster sugar onto 100 g raspberries, mix quickly. | ![Raspberry muffins : etape 25 Raspberry muffins : etape 25](/images/recettes/desserts/petits_gateaux/211-3.webp) |
4 | Put raspberries into moulds and press gently into dough. | ![Raspberry muffins : etape 25 Raspberry muffins : etape 25](/images/recettes/desserts/petits_gateaux/211-4.webp) |
5 | Add a second layer of dough, no matter if the raspberries are not completely covered. | ![Raspberry muffins : etape 25 Raspberry muffins : etape 25](/images/recettes/desserts/petits_gateaux/211-5.webp) |
6 | With bigger muffins, add some raspberries on top for aesthetic reasons. | ![Raspberry muffins : etape 25 Raspberry muffins : etape 25](/images/recettes/desserts/petits_gateaux/211-6.webp) |
7 | Put in the oven for about 20 minutes (15 for small muffins), and supervise cooking. | ![Raspberry muffins : etape 25 Raspberry muffins : etape 25](/images/recettes/desserts/petits_gateaux/211-7.webp) |
8 | Turn out as soon as possible, muffins are always better when warm. | ![Raspberry muffins : etape 25 Raspberry muffins : etape 25](/images/recettes/desserts/petits_gateaux/211-8.webp) |
Of course, you can use any other fruits: blackberries, strawberries, gooseberries, blackcurrants, etc.