John Myers
Contents
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Ingredients
- 175 g Flour
- 60 g Paidol
- 3 tsp Baking powder
- 1 tsp Baking soda
- 60 g Ground peeled almonds
- 2 Eggs
- 180 g Creme fraiche Cheese
- 75 ml Oil
- 300 g Rhubarb fresh the red variety
- 220 g Fresh strawberries
- 1 Muffin tin greased and floured
- 2 packet Vanilla sugar brown
- 100 g Extra fine sugar
- 1 pinch Salt
- 100 g White chocolate melted
- 100 g Powdered sugar
- 2 tbsp Warm water
- Pink love pearls
Instructions
- Preheat the oven to 180 degrees. Grease and flour the muffin tin and put in a cool place.
- Clean and dice the rhubarb and simmer with 2 packs of vanilla sugar until soft. put aside.
- Wash, clean, quarter and set aside the strawberries. Break the chocolate into pieces and slowly melt it over a warm water bath.
- Beat the eggs with the 100 g sugar, creme fraiche, until frothy. Carefully stir in the slightly cooled chocolate.
- Mix the flour, baking powder, baking soda, salt and ground peeled almonds together.
- Now mix the dry ingredients well with the moist ones (with a wooden spoon), finally fold in the fruits quickly and distribute the mixture in the muffin tray.
- Bake in the oven for 20-25 minutes. Allow to cool on a grill.
- Mix powdered sugar with water with a fork and dip the cooled muffins and immediately decorate with the love pearls and let them dry.
Nutrition
Serving: 100gCalories: 278kcalCarbohydrates: 32.5gProtein: 4gFat: 14.5g
