Blackberry muffins
easy
60 mins
60 mins
Ingredients
- 300 g Blackberries
- 125 g Butter
- 100 g Sugar
- 1 pinch Salt
- 1 Bag of Rum-back (Black Dew)
- 3 Eggs (size M)
- 125 g Flour
- 2 TABLESPOONS Baking Cocoa
- 1 (100 g) Bag of ground hazelnuts (black dew)
- 2 TEASPOONS Baking Powder
- 100 ml Milk
- 100 g white chocolate coating (Schwartau)
- 12 Chocolate decor leaves white (Schwartau)
- 7-10 Tbsp grease for the mould or 24 paper baking cups
- 1 small freezer bag
Directions
- 1
Select the blackberries, wash and drain well. Put butter, sugar, salt and rum-back in a mixing bowl and mix with the whisk of the hand mixer. Stir in the eggs bit by bit. Mix flour, cocoa, nuts and baking powder. Stir into the egg-fat mixture.
- 2
Also stir in milk. Put 1/3 of the blackberries aside for decoration. Carefully fold the remaining blackberries into the dough. Grease the muffin baking tray as desired or line it with two paper baking cups. Spread the dough evenly into the 12 baking cups. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for approx. 25 minutes. Take the muffins out of the oven and let them rest for 5 minutes in the form. Then carefully remove the muffins from the baking tin. Melt the chocolate coating in a water bath, fill into the freezer bag, cut off a tip with scissors.
- 3
Bake in the preheated oven (electric: 175 °C/ gas: level 2) for approx. 25 minutes. Take the muffins out of the oven and let them rest for 5 minutes in the form. Then carefully remove the muffins from the baking tin. Melt the chocolate coating in a water bath, fill into the freezer bag, cut off a tip with scissors. Cover the muffins with the chocolate coating in strips. Decorate with remaining blackberries and decor leaves
More Delicious Recipes
