Rum pot muffins

Name: Rum pot muffins
Cook time: 40 min
Total time: 40 min
Yield: 12
Ingredients: 1 glass Rum pot (500 g); 60 g Butter; 1 egg (size M); 280 g Whole milk yoghurt; 60 ml Milk; 280 g Flour; 50 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 1 TABLESPOON Baking Powder; 1/2 TEASPOON Baking soda; 7-10 Tbsp Flour; 7-10 Tbsp of fruit; 100 g Icing sugar; 7-10 Tbsp Pistachios; 7-10 Tbsp Paper baking cups

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 12

1 glass Rum pot (500 g)
60 g Butter
1 egg (size M)
280 g Whole milk yoghurt
60 ml Milk
280 g Flour
50 g Sugar
1 package Vanillin sugar
1 pinch Salt
1 TABLESPOON Baking Powder
1/2 TEASPOON Baking soda
7-10 Tbsp Flour
7-10 Tbsp of fruit
100 g Icing sugar
7-10 Tbsp Pistachios
7-10 Tbsp Paper baking cups

Directions

1
Drain the rum pot fruits well, collecting the liquid. Melt the butter and put it into a mixing bowl. Mix with egg, yoghurt and milk. Mix flour, sugar, vanillin sugar, salt, baking powder and baking soda. Add tablespoons to the yoghurt fat mass, stir to a smooth dough
2
Turn the rum pot fruits slightly in flour. Fold 2/3 of the rum pot fruits into the dough. Line the muffin tray (with 12 troughs) with paper baking cups. Fill in the dough. Spread the rest of the fruit on top and press down gently. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. Let it cool down on a cake rack
3
Stir icing sugar, except for a little dusting, with 1-2 tablespoons of rum pot liquid until smooth. Spread the muffins with it. Sprinkle with chopped pistachios. Leave to dry. Serve dusted with the remaining icing sugar