Speculoos muffins

Ingredients for 1 servings:

• 3 m.-sized eggs, separated
• 1 pinch of salt
• 140 g flour
• 60 g speculatius (spiced)
• 100 g sugar
• 1 tsp, leveled baking powder
• 125 ml cream
• 125 g butter, soft
• 1 packet of vanilla sugar
• n. B. Butter vanilla flavoring
• 50 g almonds, chopped
• 25 g butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Perfect for Advent

Finely grind the speculatius biscuits. Beat the egg whites with a pinch of salt until stiff peaks form. Cream the butter with the sugar until fluffy. Add the vanilla sugar and flavoring, then beat in the egg yolks one at a time. Combine the flour, baking powder, and ground speculatius biscuits. Alternately add the flour and cream to the batter in 2-3 batches and mix well. Carefully fold in the beaten egg whites, using a spatula if desired. Spoon the batter into 12 muffin cups. Sprinkle each muffin with almonds and top with a small knob of butter. Bake in the oven at 180°C (350°F) for about 25 minutes. (Use a toothpick to check if it’s al dente!) Let the muffins cool for about 10 minutes. Vanilla ice cream goes wonderfully with them while they’re still warm.