John Myers
Blueberry Cappucino Mamor Muffins
The perfect blueberry cappucino mamor muffins recipe with a picture and simple step-by-step instructions.
- 80 ml Milk
- 1 packet Vanilla sugar
- 4 Eggs
- 200 g Sugar
- 150 g Butter or margarine
- 2 tbsp Cappucino
- 3 tsp Blueberries
- 2 tsp Baking powder
- 250 g Flour
- 3 tsp Baking cocoa
- Preheat the oven to 180 ° C.
- Separate eggs.
- Beat the egg whites with a hand mixer until stiff.
- Mix egg yolks, vanilla sugar, butter, sugar and milk until frothy.
- Mix the flour, baking powder and cappucino powder, add to the egg yolk mixture and fold in.
- Finally, carefully fold in the egg whites.
- Put half of the dough in a second bowl and mix the cocoa in it with a hand mixer.
- Line the muffin tray with muffin liners.
- Put one tablespoon of white batter into the molds, then a few blueberries on top and then each one tablespoon of dark batter. Brush through the dough with a fork.
- Bake the muffins in the oven for about 20-25 minutes.
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