Upside-down cherry-vanilla muffins

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Allow cherries to thaw at room temperature. Caramelise 125 g sugar in a pan without fat at low to medium heat. Add the seed mix and immediately pour flat on an oiled piece of aluminium foil and smooth it down. Let it cool down

2. 2

   Grease the recesses of a muffin tray (12 recesses) thickly with butter. Sprinkle 1 teaspoon of brown sugar on the bottom of each tray

3. 3

   For the dough, mix the fat, 100 g sugar, salt and vanilla sugar until creamy with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour, starch and baking powder, add and stir in

4. 4

   Dab the cherries dry with kitchen paper. First spread the cherries, then the dough evenly in the hollows, smooth it down

5. 5

   Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 20 minutes. Remove from the oven and place on a cake rack. Remove each muffin immediately from the edge of the tray with a knife. Let the muffins cool down in the tin for about 10 minutes

6. 6

   Remove from the edge again. Place a large board directly on the muffin tray. Now drop the muffins onto the board. Remove the tray. Let the muffins cool down. Break the caramel grains as you like and decorate the muffins with them. Arrange on a plate

7. 7

   Waiting time approx. 30 minutes

Nutrition Facts

KCAL
290 kcal

CARBS
38 g

FATS
13 g

PROTEINS
5 g