Bee sting muffins

Ingredients for 12 servings:

• 80 g cream
• 30 g honey
• 20 g sugar
• 150 g almond flakes
• 200 g flour
• 100 g ground almonds
• 1 packet of baking powder
• 2 eggs
• 120 g sugar
• 125 g butter, very soft
• 250 g sour cream
• 1 pack of pudding powder, vanilla or almond
• 250 ml milk
• 250 g low-fat curd cheese
• 200 g cream
• 75 g sugar
• 2 sheets of gelatin

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

the little bee sting treat for every occasion

For the topping, gently heat the cream, honey, and sugar in a saucepan, stirring constantly. Add the flaked almonds and stir briefly. Let cool. For the dough, mix the dry ingredients in a small bowl. Cream the sugar and butter until creamy, then add the eggs. Add the sour cream and finally the flour mixture. Be careful not to overmix the batter!!! Fill the batter into 12 muffin tins and spread the topping on top. Bake at 180 degrees Celsius for 20-30 minutes (until the flaked almonds turn slightly brown). For the custard, prepare the pudding according to the package instructions, using only 250 ml of milk (it will be very thick), and let cool. Soften the gelatine. Whip the cream until stiff. Mix together the pudding, cream, and quark. Heat the softened gelatine, add a spoonful of the cream to the gelatine, then stir the gelatine into the cream and transfer to a piping bag. Cut a top off the finished, cooled muffins. Pipe the cream onto the base in a circular motion and replace the top.