Yoga Buttermilk Muffins

Ingredients for 1 servings:

• 175 g sugar
• 1 packet of vanilla sugar
• 1 egg(s)
• 200 ml buttermilk
• 275 g margarine
• 350 g flour
• 3 tsp baking powder
• 3 tsp cinnamon
• Berries, frozen
• fondant
• 100 g white chocolate coating

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 40 minutes

Makes 12 delicious themed muffins with fruity filling.

Preheat the oven to 200°C. Mix the flour with the baking powder. If desired, you can use more baking powder or cream of tartar. In a bowl, cream together the margarine, sugar, vanilla sugar, egg, and buttermilk until light and fluffy. Add the flour and baking powder and mix until a creamy batter forms. If the batter is too stiff, stir in a little buttermilk until creamy. Add cinnamon, if desired, and pour the batter into muffin cups. Press the raspberries into the batter by hand. Alternatively, you can fold the berries into the batter before filling the muffin cups. Place the baking sheet in the middle rack of the oven for 25 minutes. For the yoga figures, roll out the fondant between two freezer bags and cut out circles the size of the muffins using a glass or round cookie cutters. Roll out the second piece of fondant with a rolling pin. As a template, you can print out various stick figures in yoga positions, cut them out, and place them on the fondant. Cut out the figures with a sharp kitchen knife or a craft cutter and place them on the round fondant bases. Let the muffins cool briefly and, in the meantime, melt the chocolate coating in a water bath. Place the cooled muffins on a wooden board and spread the chocolate coating on top. Only cover as many muffins with chocolate coating as there are fondant circles. Affix the fondant circles to the chocolate coating.