Grape Muffins

Name: Grape Muffins
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 125 g green and blue small seedless grapes (already plucked from the panicles); 175 g Butter or margarine; 1 pinch Salt; 1 package Vanillin sugar; 150 g demerara sugar; 4 Eggs (size M); 350 g Flour; 50 g ground almonds (without skin); 1 package Baking Powder; 5 TABLESPOONS Milk; 7-10 Tbsp a few drops of bitter almond oil; 1/2 TABLESPOON Icing sugar; 24 Coloured paper cuffs

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

125 g green and blue small seedless grapes (already plucked from the panicles)
175 g Butter or margarine
1 pinch Salt
1 package Vanillin sugar
150 g demerara sugar
4 Eggs (size M)
350 g Flour
50 g ground almonds (without skin)
1 package Baking Powder
5 TABLESPOONS Milk
7-10 Tbsp a few drops of bitter almond oil
1/2 TABLESPOON Icing sugar
24 Coloured paper cuffs

Directions

1
Wash the grapes and drain well in a sieve. Place the fat, salt, vanilla sugar and sugar in a mixing bowl and whisk with the whisk of the hand mixer until foamy. Add the eggs one after the other and stir in. Mix flour, almonds and baking powder. Alternately add the milk and stir in. Stir in bitter almond oil.
2
Carefully fold the grapes into the dough. Place two paper cups in the hollows (12 pieces) of a muffin tin. Spread the dough evenly with a tablespoon into the laid out trays and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 25 minutes. Then remove from the oven, place the mould on a grid and let the muffins cool in the mould. Carefully lift the muffins out of the baking trays and dust with icing sugar