Summary
| Prep Time | 25 mins |
| Cook Time | 25 mins |
| Total Time | 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 4 egg (s)
- 150 g cane suar
- 175 g butter, soft
- 30 g cocoa powder, slihtly de-oiled
- 3 tablespoon rum
- 1 teaspoon baking soda and citric acid, mixed 6: 5
- 3 tablespoon orange juice
- 100 g almond (s)
- 75 g buckwheat, finely round
- 1 packet vanilla sugar
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 160 ° C top and bottom heat.
- Beat eggs, sugar and butter until the sugar has dissolved. Mix dry ingredients well and stir into the foam mixture with rum and juice.
- Fill the batter into muffin paper. Bake for 25 minutes.
- After cooling, either consume immediately or pack airtight so that the muffins do not dry out.
- Tip:
- If you like fruit in your muffin, you can add drained morello cherries or tangerines to the batter.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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