John Myers
Contents
show
Ingredients
dough
- 120 g Room temperature butter
- 100 g Sugar
- 2 Eggs
- 240 g Flour
- 2 tsp Baking powder
- 120 ml Milk
Covering
- 150 g Flaked almonds
- 30 g Honey
- 80 g Sugar
- 30 ml Cream
filling
- 120 ml Milk
- 1 packet Vanilla sugar
- 30 Corn starch or 1 packet Custard powder
- 36 Cherries sour or sweet depending on the taste from the glass or fresh
- 12-14 muffin cases
Instructions
- Preheat the oven to 200 °.
- Dough: stir butter, sugar and eggs until foamy, stir in flour and baking powder and slowly stir in the milk. Keep stirring until the dough is smooth.
- Grease the muffin molds (if necessary, this step is not necessary with silicone). Fill in the dough about halfway in each case.
- Place the filled molds in the oven (lower third of the oven) and prebake at 200 ° for 12 minutes.
- Topping: In the meantime, heat / melt the butter with the cream, sugar, honey and flaked almonds.
- After 12 minutes of baking time, distribute the almond mixture evenly over the muffins and bake for another 10 - 12 minutes until the almonds have turned a nice golden brown. Here you may have to change the baking height up a little in between, but that differs from stove to stove ...
- Take the muffins out of the oven and let them cool down a little. Then they are taken out of the molds and cut in half crosswise. Put the bottoms back into the molds.
- Make the filling during the cooling time: stir the milk with the starch powder or the pudding powder until smooth and bring to the boil until a fairly firm pudding is formed. Sweeten with vanilla sugar. Core and halve the cherries (3 cherries per muffin), stir into the pudding.
- If fresh cherries are to be used, they must be cooked briefly (2-3 min), then core and cut in half.
- Now put the pudding with 6 cherry halves on each muffin base, fill just below the rim of the mold, put the lid on top, press down a little and let it cool for about 1 hour. Finished!
Nutrition
Serving: 100gCalories: 311kcalCarbohydrates: 45.4gProtein: 7.9gFat: 10.7g
