Army Knight Muffins

Name: Army Knight Muffins
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 250 g Flour; 2 1/2 TSP. Baking Powder; 2 Eggs (size M); 100 g Sugar; 1 pinch Salt; 7-10 Tbsp scraped pulp from 1 vanilla pod; 6 TABLESPOONS Oil; 225 ml Milk; 12 Raspberries; 3-4 Tbsp Cinnamon sugar; 35 g Nuts (e.g. pecans); 200 g Whipped cream; 7-10 Tbsp Lemon leaves and raspberries; 12 Paper baking cups

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

250 g Flour
2 1/2 TSP. Baking Powder
2 Eggs (size M)
100 g Sugar
1 pinch Salt
7-10 Tbsp scraped pulp from 1 vanilla pod
6 TABLESPOONS Oil
225 ml Milk
12 Raspberries
3-4 Tbsp Cinnamon sugar
35 g Nuts (e.g. pecans)
200 g Whipped cream
7-10 Tbsp Lemon leaves and raspberries
12 Paper baking cups

Directions

1
Line recesses of a muffin tray (12 recesses) with paper baking cups. Mix flour and baking powder well in a bowl. Lightly whisk the eggs. Add sugar, salt, vanilla pulp, oil and milk and mix well. Add flour mixture and stir in briefly
2
Spread the dough into the hollows, place 1 raspberry in the middle of each dough, press in lightly. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Take out and place on a cake rack. Leave to rest in the pan for approx. 10 minutes. Lift the muffins out of the trough and let them cool down
3
Dip the muffins one after the other with the top side briefly in water and roll them immediately in cinnamon sugar. Sprinkle the muffins again with a little bit of the remaining cinnamon-sugar
4
Roughly chop the nuts. Whip cream until stiff, fill into a piping bag with perforated spout. Spray cream in small tuffs onto the muffins, sprinkle with nuts. Serve with lemon leaves and raspberries as desired
5
Waiting time approx. 45 minutes