Giotto muffins

Name: Giotto muffins
Cook time: 20 min
Total time: 20 min
Yield: 12
Ingredients: 3 Eggs (Gr. M); 100 g ripened cream; 200 ml Oil; 150 g Sugar; 1 package Vanillin sugar; 7-10 Tbsp salt, 300 g flour; 2 heaped Tsp baking powder; 7-10 Tbsp Icing sugar; 24 (5 cm Ø) Paper baking cups

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 12

3 Eggs (Gr. M)
100 g ripened cream
200 ml Oil
150 g Sugar
1 package Vanillin sugar
7-10 Tbsp salt, 300 g flour
2 heaped Tsp baking powder
7-10 Tbsp Icing sugar
24 (5 cm Ø) Paper baking cups

Directions

1
Place 2 paper cups inside each other and place them in the recesses of a muffin tray (for 12 pieces). Finely chop 10 balls
2
Mix eggs, sour cream, oil, sugar, vanillin sugar and 1 pinch of salt briefly. Mix flour and baking powder, stir in portions briefly. Fold in chopped balls. Pour into the moulds.
3
Spread 20 balls on top and press them gently into the dough. Bake in the preheated oven (electric oven: 175 °C/circulating air:150 °C/gas: level 2) for about 25 minutes. Cool down. Dust with icing sugar