Mini muffins

Ingredients for 1 servings:

• 110 g butter, soft
• 110 g sugar
• 2 m.-sized eggs
• Paper cups
• ½ tsp lemon peel, untreated, grated
• some flavoring (lemon flavor)
• 28 g flour
• ¼ tsp baking powder
• ½ tsp cocoa powder
• 24 g flour
• ¼ tsp baking powder
• 1 tbsp almond flakes
• 28 g flour
• ¼ tsp baking powder
• some vanilla flavor, a few drops
• 28 g flour
• ¼ tsp baking powder

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

various varieties to give as a gift, makes 20 pieces

Preheat the oven to 190°C. Line a mini muffin tin with paper baking cups. Cream the butter and sugar in a small bowl until light and fluffy, then gradually add the eggs and mix well. Divide the batter into 4 portions and place in small bowls. For the lemon muffins, combine one portion of batter with 1/2 teaspoon of lemon zest and a little lemon flavoring. Mix the flour with the baking powder and fold into the cream. For the chocolate muffins, mix the cocoa powder with the flour and baking powder and fold into the batter. For the almond muffins, mix the flour and baking powder and fold into the batter along with the nuts. For the vanilla muffins, mix the flour and baking powder and fold into the batter along with the flavoring. Divide the four different batters between the cases and bake in the oven for about 15-20 minutes. This amount of batter is enough for 2 baking trays. The small amounts given for each batter are correct, as a “normal” muffin recipe was shared. If you want to make large muffins, simply calculate the ingredients for the different types of batter. Only the base mixture remains the same. Then you’ll need to adjust the baking time accordingly.