Blackberry muffins

Name: Blackberry muffins
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 50 g Cornflakes; 250 g Blackberries; 125 g Butter or margarine; 100 g Sugar; 1 package Vanillin sugar; 7-10 Tbsp Salt; 2 Eggs (size M); 250 g Flour; 1/2 package Baking Powder; 4 TABLESPOONS Milk; 250 g Icing sugar; 3-4 Tbsp Lemon juice; 7-10 Tbsp Icing sugar; 7-10 Tbsp Fat and flour

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

50 g Cornflakes
250 g Blackberries
125 g Butter or margarine
100 g Sugar
1 package Vanillin sugar
7-10 Tbsp Salt
2 Eggs (size M)
250 g Flour
1/2 package Baking Powder
4 TABLESPOONS Milk
250 g Icing sugar
3-4 Tbsp Lemon juice
7-10 Tbsp Icing sugar
7-10 Tbsp Fat and flour

Directions

1
Coarsely crumble 40 g cornflakes. Sort blackberries and put 12 aside for decoration. Cream fat, sugar, vanilla sugar and salt with the whisk of the hand mixer. Stir in the eggs one by one. Mix flour and baking powder and stir in alternately with the milk. Carefully fold in cornflakes and blackberries. Grease 12 wells of a muffin tray and dust with flour.
2
Spread the dough evenly into the hollows. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-35 minutes. Take the muffins out of the oven, remove them from the tins and let them cool down on a cake rack. Mix icing sugar and lemon juice to a thick icing. Spoon by spoon over the muffins. Spread the rest of the blackberries and cornflakes on the still soft icing. Allow to dry and dust with icing sugar
3
Waiting time approx. 1 hour