John Myers
Ingredients for 1 servings:
- 50 g butter, liquid
- 70 g sugar
- 2 eggs
- 1 tbsp vanilla sugar
- 50 ml sweet cream
- 50 g brittle
- 120 g flour
- 1 tsp baking powder
- 1 pinch of salt
- 24 cherries, fresh, with stem
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 27 minutes
Mini muffins with a cherry
Beat the eggs, sugar, and vanilla sugar until fluffy. Add the melted butter—I like to use “Rama Culinesse”—and the whipped cream, and stir until smooth. Sift the flour with the baking powder and fold in along with the brittle. Line a mini-muffin tin with baking cups and fill them halfway with batter. Press a cherry into each cup. They should be about three-quarters full. Top up with a little more batter if necessary. Bake in a preheated oven at 160°C (convection oven) for about 12 minutes and sprinkle with powdered sugar while still hot. Tip: You can color half of the batter dark with cocoa powder. It also tastes delicious and looks great.
Facebook Comments