Muesli Florentine Muffins

Name: Muesli Florentine Muffins
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 350 g Flour; 250 g cold butter; 400 g Sugar; 1 pinch Salt; 1 egg (size M); 50 g red cherries; 100 g Whipped cream; 2 TABLESPOONS liquid honey; 1 package (375 g) Crunchy flakes with almonds (e.g. Vitalis); 1 TABLESPOON Icing sugar; 7-10 Tbsp Grease; 7-10 Tbsp Flour

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

350 g Flour
250 g cold butter
400 g Sugar
1 pinch Salt
1 egg (size M)
50 g red cherries
100 g Whipped cream
2 TABLESPOONS liquid honey
1 package (375 g) Crunchy flakes with almonds (e.g. Vitalis)
1 TABLESPOON Icing sugar
7-10 Tbsp Grease
7-10 Tbsp Flour

Directions

1
Knead flour, butter in pieces, 200 g sugar, salt and egg to a smooth shortcrust pastry. Cover and chill for about 30 minutes. Cut the cherries into small pieces. Caramelise 200 g sugar in a pot until golden. Add cream (caution: hot steam!) and add honey.
2
Let simmer for about 1 minute. Add flakes and cherries, stir in. Roll out short pastry on a floured work surface in 2 portions. Cut out 12 circles (approx. 11 cm Ø). Place the dough circles in the depressions of a greased muffin tin (12 depressions) and press them down. Cut the edges straight with a pastry wheel if necessary. Pour the honey mixture with 2 tablespoons into the hollows. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes. Let cool down for about 10 minutes.
3
Cut the edges straight with a pastry wheel if necessary. Pour the honey mixture with 2 tablespoons into the hollows. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes. Let cool down for about 10 minutes. Carefully remove from the trays and allow to cool on a cake rack. Dust the edges with icing sugar