Honeycomb muffins

Ingredients

Portion size: For 12 pieces
  • 150 g Butter
  • 250 g Spelled flour (Type 630)
  • 2 teaspoon baking powder
  • 2 eggs
  • 200 g Crème fraîche, sour cream or sour cream
  • 50 g raw cane sugar
  • 50 g liquid honey
  • 300 g honeycomb honey (from the Organic shop)
  • 12-cup muffin tray
  • 12 Paper cases for the tin

preparation

  1. Preheat the oven to 180 ° (convection 160 °). Place a paper case in each of the recesses in the muffin tin. Melt the butter, mix the flour and baking powder.
  2. The eggs with crème fraîche, sour cream or sour cream, sugar, Mix the runny honey and the butter. Quickly stir in the flour mixture. Pour the dough into the recesses in the tray and bake in the oven (center) for about 5 minutes.
  3. Cut the honeycomb honey in twelve Cut pieces 2-3 cm in size. Press the pieces lightly into the muffins, bake for another 15-20 minutes. Then take it out, let it cool down briefly and remove it from the mold.

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