John Myers
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Baking: Eggnog Muffins with Eggnog Cream Cheese Cream
The perfect baking: eggnog muffins with eggnog cream cheese cream recipe with a picture and simple step-by-step instructions.
the muffins
- 125 g Flour type 550
- 75 g Ground almonds
- 100 g Butter
- 2 piece Eggs
- 120 g Sugar
- 2 teaspoon Baking powder
- 100 ml Advocaat
the cream cheese cream
- 250 g Cream cheese, natural *
- 50 ml Advocaat
- 1 tablespoon Sugar
- Chocolate shavings
- A couple of mint leAves
the muffins
- Mix all ingredients into a smooth dough. Place paper muffin cups in a muffin tin and fill it halfway with the batter.
- It is baked at 160 degrees for around 20 minutes. (Chopsticks sample) Let the baked muffins cool down
the creme
- Mix the cream cheese with eggnog and sugar and pour into a piping bag. Top the muffins with it. Garnish with chocolate shavings and mint leaves.
- * Place the yoghurt in a sieve lined with a strainer, cover, weigh down with a stone or something similar and place in the refrigerator overnight. Great drinks can be mixed from the whey. Process the cream cheese further as you like.
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