Summary

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

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Instructions

1. Preheat the oven to 160 ° C top and bottom heat.
2. Beat eggs, sugar and butter until the sugar has dissolved. Mix dry ingredients well and stir into the foam mixture with rum and juice.
3. Fill the batter into muffin paper. Bake for 25 minutes.
4. After cooling, either consume immediately or pack airtight so that the muffins do not dry out.
5. Tip:
6. If you like fruit in your muffin, you can add drained morello cherries or tangerines to the batter.