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Venetian muffins

updated

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Ingredients for 1 servings:

  • 150 g ladyfingers or cake crumbs
  • 100 g almond(s), ground
  • 125 g butter, very soft
  • 4 eggs, fresh
  • 100 g sugar
  • 100 g yogurt
  • ½ tsp cinnamon
  • 80 g chocolate flakes
  • 3 tbsp apricot jam or raspberry jam
  • possibly grease for the tray

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

enough for 12 pieces

Place paper baking cups in the wells of a muffin tin or grease well. Preheat the oven to 180°C (top/bottom heat: 160°C). Finely grate the sponge fingers or cake crumbs and mix with the very soft butter. Beat the eggs with the sugar and 2 tablespoons of your preferred jam until frothy. Then stir in the crumbs with the almonds, chocolate flakes, and cinnamon. Pour the batter into the muffins. Place the muffins in the preheated oven and bake for about 25 minutes until golden brown. Let cool in the tin for about 5 minutes, then remove. Warm the remaining jam and brush the muffins with it.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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