Jelly muffins

Ingredients for 12 servings:

• 100 g butter
• 50 g sugar
• 1 packet of vanilla sugar
• 2 eggs
• 80 g cream cheese, natural
• 200 g jelly, dark, not too thin, e.g. blackberry or currant jelly
• 2 cl rum, can also be omitted
• 200 g flour
• 2 tsp baking powder
• 50 g chocolate sprinkles
• some margarine for greasing or paper muffin cups

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

for all those who don’t know what to do with the overcooked jelly

Cream the butter with sugar, vanilla sugar, eggs, cream cheese, and jelly until fluffy. Stir in the rum and chocolate sprinkles, then stir the flour and baking powder mixture into the batter. Fill into greased muffin tins or paper baking cups and bake at 160°C (preheated) for about 20 minutes. You can also bake the muffins in glass jars. Grease the jars and sprinkle with breadcrumbs, fill halfway with the batter, and bake at 160°C (preheated) for 20 minutes. The toothpick test is important here. Screw on the lids immediately after baking. The cakes will keep for about 6 months this way. I used the jelly as a milk substitute because I simply have too much of it in the cellar. The flavor isn’t strong, but the cakes are very moist and have a beautiful color.