Advent Muffins
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g flour
- 1 teaspoon cinnamon
- 0.5 teaspoon ½ clove (s)
- 0.5 teaspoon ½ nutmeg
- 60 g walnuts, chopped
- 2 ½ teaspoons baking powder
- 0.5 teaspoon ½ baking soda
- 1 egg (s)
- 120 g suar
- 125 g butter, soft
- 300 g sour cream
For the glaze:
- 200 g whole milk couverture
- Granulated sugar
- Fat for the pan or 12 paper cups
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C top / bottom heat. Grease the indentations of a muffin tin and place the tin in the freezer or use paper baking cases.
- Mix the flour with the spices, nuts, baking powder and baking soda.
- Beat the egg lightly. Add the sugar, butter and sour cream and stir everything well. Add the flour mixture to the egg mixture and stir until the dry ingredients are moist. Pour the dough into the baking tray.
- Bake in a hot oven for about 20-25 minutes. Let the muffins rest in the baking tray for 5 minutes, remove them from the molds and let them cool on a wire rack.
- Melt the couverture in a water bath. Brush the muffins with it and sprinkle with granulated sugar.
- Tip: Put star lollies or other Christmas sweets in them.
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