Mint Rose Muffins

Name: Mint Rose Muffins
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 1 glass (370 ml; extraction weight: 185 g) Cherries; 1 package (125 g) Chocolate sticks with peppermint cream; 175 g soft butter or margarine; 200 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 4 Eggs (size M); 300 g + 1 tablespoon of flour; 1 package Baking Powder; 3 TABLESPOONS Milk; 2 TABLESPOONS Icing sugar; 7-10 Tbsp Grease

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

1 glass (370 ml; extraction weight: 185 g) Cherries
1 package (125 g) Chocolate sticks with peppermint cream
175 g soft butter or margarine
200 g Sugar
1 package Vanillin sugar
1 pinch Salt
4 Eggs (size M)
300 g + 1 tablespoon of flour
1 package Baking Powder
3 TABLESPOONS Milk
2 TABLESPOONS Icing sugar
7-10 Tbsp Grease

Directions

1
Drain the cherries, let them drip off. Chop mint sticks. Grease the hollows (6 pieces; 250 ml each) of a rose muffin tin well. Cream fat, sugar, vanilla sugar and salt with the whisk of the hand mixer. Stir in eggs one after the other. Mix 300 g flour and baking powder and stir in alternately with the milk. Mix cherries with 1 tablespoon of flour.
2
Fold in cherries and mint chocolate. Fill the dough into the bowls. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 40-45 minutes. Remove the mould from the oven, let it rest for 5 minutes, then turn it over onto a cake rack. Let it cool down. Dust with icing sugar. Cut muffins in half
3
1 hour waiting time