Baileys muffins with Schwups

Ingredients for 1 servings:

• 2 eggs, size M
• 80 g sugar, brown or cane sugar
• 1 packet of vanilla sugar
• 12 tbsp oil
• 150 ml Baileys Irish Cream
• 80 g Flour, gluten-free, e.g. B. Schär Flour
• ½ pack of baking powder, gluten-free

Instructions

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

simple and gluten-free, approx. 18 muffins

Place approximately 18 paper baking cups in the muffin tin. Preheat the oven to 180°C (350°F) fan/convection oven. I used an electric hand mixer. Gather the weighed ingredients. Mix the flour with the baking powder. In a taller bowl, beat the eggs until frothy. Stir in the sugar, vanilla sugar, oil, and then the Baileys one at a time and continue mixing. Then add the flour and baking powder mixture. The batter was very runny. Using a tablespoon, fill the paper baking cups in the muffin tin about halfway. Bake the muffins until lightly browned. Depending on your oven, this will take between 15 and 20 minutes. It’s best not to count calories with this recipe.