Spice Red Wine Muffins

Preheat the oven to 180 ° C / hot air to 160 ° C

If you make the muffins for children, use a fruit juice instead of the red wine (sour cherry juice or orange juice)

Mix the butter, sugar, vanilla sugar and honey until foamy and gradually add eggs and stir for about 2 minutes each time.

Put the dry ingredients all together in a second bowl and mix well (flour, baking powder, spices, nuts, chocolate and if you like a handful of raisins) stir the flour mixture alternately with the red wine into the butter and egg mixture.

Grease muffin tins or use paper muffin liners. Fill the mold up to the edge (makes approx. 12-14 pieces depending on the size of the muffin molds) You can also fill the dough in a loaf pan or in a small bundt pan (for Anna) Baking time: in the large mold approx. 40-50 minutes Bake the muffins for about 20 minutes.

Take the baked muffins out of the oven and let stand for 10 minutes, then turn them out of the tins and let them cool completely on a wire rack.

Muffins can simply be sprinkled with icing sugar or covered with white chocolate. I covered them with red wine glaze. To do this, put 2 - 3 tablespoons of red wine in a bowl and stir in sifted powdered sugar to create a slightly thick paste. Pour the icing over the cold muffins and decorate with zebra rolls or as you like.

Muffins taste best on the 2nd day, as the spices have to unfold again after baking.

Tip 9: Muffins can also be brushed with jam and then covered with liquid chocolate.