John Myers
Blackberry Muffins with Hicks
The perfect blackberry muffins with hicks recipe with a picture and simple step-by-step instructions.
- 250 g Flour
- 3 Teaspoon (level) Baking powder
- 1 Pr Salt
- 2 ” M ” – Eggs
- 150 g Sugar
- 125 g Soft butter
- 125 ml Advocaat
- 200 g Blackberries TK
- 150 g Powdered sugar
- 1 tbsp Lemon juice
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- 12 Muffin paper baking cases
- Put the flour, baking powder and salt in a bowl and mix. Briefly beat the eggs with eggnog, sugar and butter with the hand mixer and then fold in the flour mixture. Pick out 12 blackberries and set aside. Fold the remaining fruits into the muffin batter, not defrosted.
- Place the paper liners in the muffin tray and distribute the batter evenly in it. Bake the muffins in the preheated oven – CIRCULAR AIR 175 ° C – approx. 25-30 minutes …… stick sample !!
- Place the tray on a wire rack and let cool down for 10 minutes. Remove the muffins and let them cool completely.
- In the meantime, mix the icing sugar and lemon juice together to form a thick glaze. Put 1 teaspoon of icing on each of the muffins and spread lightly. Place 1 blackberry in the middle and let the icing dry.
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