in Recipes

Sweet "Arabic" muffins

updated

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Ingredients for 1 servings:

  • 1 jar sugar
  • 1 jar flour
  • 1 jar almond(s), ground
  • 1 jar semolina (whole grain semolina)
  • 1 jar rapeseed oil
  • 1 jar milk
  • ½ tsp baking powder
  • 2 glasses of sugar
  • 1 jar water
  • 1 packet of lemon sugar

Instructions

Working time approx. 10 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Makes 9 muffins.

To measure the ingredients, I use a very small 100 ml glass. Mix the batter ingredients together without a mixer, just using a tablespoon, and let it sit for 20 minutes. Bring the glaze ingredients to a boil and simmer for about 20 minutes. Pour the batter into the muffin cups and bake in a preheated oven at 180 degrees Celsius for 25 minutes. Now spread the sugar syrup over the muffins and let the muffins cool. You don’t need to use all of the syrup. For larger glasses, you’ll need to increase the amount of baking powder.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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