Cakes & pastries

Almond-Tonka Muffins

Name: Almond-Tonka Muffins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: For 12 muffins
Ingredients: 1 egg; 150 g Rapunzel Cristallino cane sugar; 1 pinch cinnamon; 1/2 TL Rapunzel Tonka bean, ground; 8 EL Rapunzel Frying oil; 3-4 tbs Rapunzel Almond Tonka cream; 150 g buttermilk (or lowfat yogurt); 250 g flour; 1 tbs baking powder; 100 g Rapunzel whole milk chocolate drops

45 Min.

For 12 muffins

Info

Perptime 20 Min.
Baketime 25 Min.

Ingredients

Portions

1 egg
150 g Cristallino cane sugar HIH
1 pinch cinnamon
1 TL /2 TL Rapunzel Tonka bean, ground
8 EL Rapunzel Frying oil
3–4 Almond Tonka spread
150 g buttermilk (or lowfat yogurt)
250 g flour
1 tbs baking powder
100 g Whole milk chocolate drops HIH

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Preheat the oven to 180 ° C (convection: 160 ° C) and line a muffin tin with muffin paper forms.

Add the egg, sugar, tonka bean and cinnamon to a bowl and mix until combined and frothy. Slowly pour in the oil, stir in the almond tonka cream and then add the buttermilk (or low-fat yogurt). Mix the flour with the baking powder and gradually stir in as well. Finally fold the chocolate chips into the batter.

Pour the batter into the muffin forms and bake for about 20-25 minutes until light brown. Let cool down before serving.

USED RAPUNZEL PRODUCTS

Almond Tonka spread

Tonka bean, ground

Cristallino cane sugar HIH

Whole milk chocolate drops HIH