Raisin Muffins

Name: Raisin Muffins
Cook time: 50 min
Total time: 50 min
Yield: 1
Ingredients: 150 g Raisins; 5 TABLESPOONS Rum; 250 g Butter or margarine; 150 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 4 Eggs (size M); 200 g Flour; 100 g crushed almonds; 1 package Baking Powder; 50 g flaked almonds; 150 g Apricot Jam; 30 g Sugar crystals; 48 Paper forms

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 1

150 g Raisins
5 TABLESPOONS Rum
250 g Butter or margarine
150 g Sugar
1 package Vanillin sugar
1 pinch Salt
4 Eggs (size M)
200 g Flour
100 g crushed almonds
1 package Baking Powder
50 g flaked almonds
150 g Apricot Jam
30 g Sugar crystals
48 Paper forms

Directions

1
Mix raisins and rum and let it stand for about 1 hour. Beat fat, sugar, vanilla sugar and salt with the whisk of the hand mixer until foamy. Stir in the eggs one after the other. Mix flour, ground almonds and baking powder and stir into the fat-egg mixture. Add raisins with rum and fold in. Put 3 paper cups into each other and fill up to approx. 2/3 with dough. Place on a baking tray and bake in a preheated oven (electric range: 175 °C/ gas: level 2) for 20-25 minutes.
2
Cool down on a cake rack. Roast the flaked almonds in a pan without fat until golden brown. Remove from the pan and let cool off. Heat up the jam, pass through a sieve and spread on the muffins. Sprinkle with almonds and sugar crystals. Results in about 16 pieces