John Myers
Bee Sting Muffins
The perfect bee sting muffins recipe with a picture and simple step-by-step instructions.
- 125 g Soft butter
- 100 g Sugar
- 2 piece Eggs
- 200 g Flour
- 2 tsp Baking powder
- 2 tbsp Milk
- 200 g Sour cream
- 50 g Ground almonds
- 1 tbsp Honey liquid
- 80 g Soft butter
- 6 tbsp Sugar
- 2 tsp Honey liquid
- 6 tbsp Milk
- 200 g Flaked almonds
- 1 packet Custard powder
- 400 ml Milk
- 2 tbsp Sugar
- 75 g Soft butter
- 80 g Powdered sugar
- For the muffin batter: Mix the butter, sugar and eggs. Mix the flour, baking powder and almonds and mix with the butter mixture. Add the sour cream, 2 tablespoons of milk and 1 tablespoon of honey, mix everything together.
- For the crust: 80 grams of butter, 6 tablespoons of sugar, 2 tablespoons of honey and 6 tablespoons of milk to the boil. Stir in the almond flakes. Preheat the oven to 180 degrees. Fill the dough into the silicone molds (18 pieces). Spread the almond mixture over the dough. Bake the muffins in the oven for about 25 degrees and allow to cool.
- For the filling, boil the pudding with 400 ml milk and 2 tablespoons sugar according to the instructions on the package and let it cool. Mix 75 g butter and 80 g powdered sugar until foamy and stir into the pudding mixture.
- Halve the muffins horizontally, put the lower part back into the muffin pan, spread the filling on top and put the lid on. Let cool for a few minutes until the pudding mixture has set. Remove the bee sting muffins from the molds and serve.
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