Bee sting muffins

Name: Bee sting muffins
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 1 cup (150 g) vanilla yoghurt; 100 g Whipped cream; 30 g Honey; 2 TABLESPOONS + 1 cup of sugar (approx. 180 g each); 1 Cup of flaked almonds (approx. 70 g each); 125 g Butter or margarine; 2 Eggs (size M); 1 1/2 Cup of flour (approx. 110 g each); 1 1/2 TSP. Baking Powder; 1 TABLESPOON Lemon juice; 7-10 Tbsp Paper baking cups

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

1 cup (150 g) vanilla yoghurt
100 g Whipped cream
30 g Honey
2 TABLESPOONS + 1 cup of sugar (approx. 180 g each)
1 Cup of flaked almonds (approx. 70 g each)
125 g Butter or margarine
2 Eggs (size M)
1 1/2 Cup of flour (approx. 110 g each)
1 1/2 TSP. Baking Powder
1 TABLESPOON Lemon juice
7-10 Tbsp Paper baking cups

Directions

1
Pour yoghurt into a bowl. Wash the cup, dry well and use for measuring. Bring cream, honey, 2 tablespoons of sugar to the boil in a small pot and simmer on low heat for 3-4 minutes.
2
Carefully fold in the flaked almonds and let it cool down a little. Mix the fat and 1 cup of sugar with the whisk of the hand mixer until white and creamy. Stir in the eggs one after the other. Mix flour and baking powder.
3
Stir yoghurt, lemon juice and flour mixture into the fat cream. Line 1 muffin tray (12 troughs) with paper baking cups. Spread the dough into the baking cups. Spread almond and honey mixture on the muffins.
4
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes.