Gluten-free bee sting eggnog muffins

Ingredients for 1 servings:

• 3 m.-sized eggs
• 125 g sugar
• 1 pinch of salt
• ½ packet of vanilla sugar
• 100 ml vegetable oil, neutral, e.g. sunflower oil
• 200 ml egg liqueur
• 200 g flour mix, gluten-free (Schär Cake & Biscuit Mix C)
• 4 tbsp cornstarch, e.g. potato starch
• 3 tsp baking powder, gluten-free, e.g. from Albona
• 40 g butter
• 3 tbsp milk
• 3 tbsp sugar
• 1 tsp honey
• 100 g almond flakes
• 1 pack of vanilla pudding powder, gluten-free, e.g. from Dr. Oetker
• 400 ml milk
• 2 tbsp sugar
• 75 g butter
• 80 g powdered sugar

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours

makes 16 muffins

For the batter, beat the eggs, sugar, salt, and vanilla sugar with a hand mixer until frothy. Mix the vegetable oil and egg liqueur well and fold into the egg mixture. Mix the flour, cornstarch, and baking powder and stir into the mixture. Fill the batter into 16 muffin cups, leaving about 1-2 cm of space between each cup for the almond crust. Have the muffins ready. For the almond crust, bring the butter, milk, sugar, and honey to a boil in a small saucepan. Add the flaked almonds and simmer briefly, stirring constantly. Then spread the almond mixture evenly over the muffins using a teaspoon. Bake the muffins in a preheated oven at 160°C (convection oven) on the middle rack for about 20 minutes. Then let the muffins cool completely. Meanwhile, prepare the vanilla pudding with the milk and sugar according to the package instructions. Transfer the finished pudding to a bowl and cover with plastic wrap to prevent a skin from forming. Allow the pudding to cool completely. Cream the butter and powdered sugar until fluffy. Add the cooled pudding to the mixture and mix thoroughly. Refrigerate the filling to firm up. Once cooled, it’s best to split the cooled muffins horizontally with a piece of string and set the lids aside. Spoon the filling onto the bottom halves of the muffins. Then replace the muffin lids. Refrigerate the muffins until ready to serve.