6 pieces / working time approx. 30 min.
2 egg yolks
2 egg whites
30g spelled flour
50g Hamlitsch pumpkin seed flour
1/2 bag of baking soda
Mix the butter and sugar until fluffy, add the egg yolk and whip. Beat the egg whites until stiff and stir into the yolk mixture. Then fold the flour and baking powder into the mixture.
Fill the dough into muffin tins and press three raspberries into the dough. Bake at 170 ° top and bottom heat for 20 minutes and let cool.
For the topping, melt white chocolate with pumpkin seed oil and pour over the muffins with a spoon, decorate with chopped pumpkin seeds and raspberries.