Summary

Ingredients

• 1 cup sour cream
• 2 egg (s)
• 0.75 ¾ mug sugar
• 0.5 ½ cup vegetable oil
• 1 packet vanilla sugar
• 1 pinch (s) salt
• 100 g almond (s), round (usually one ba, corresponds to approx. 1.5 cups)
• 2 cups flour
• 2 teaspoons, leveled baking powder, or 1 teaspoon baking soda

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Instructions

1. These muffins are really quick and easy, so they don`t use a scale or mixer.
2. First put the sour cream in a mixing bowl. Rinse the beaker as it is our unit of measurement. The words cup refer to the sour cream cup. Add the eggs, sugar, vanilla sugar, oil and salt to the sour cream. Mix vigorously with a whisk for 2 minutes.
3. Add the ground almonds, flour and baking powder (or baking soda) to the mixture. Mix the dry ingredients with a large spoon / wooden spoon (no more whisking, just fold in) without mixing them into the liquid mass. Then fold in carefully.
4. Now, as is typical with muffins, anything is possible! I often press a small praline or a chocolate candy into the dough or stir in 3 tablespoons of nut praline cream.
5. Bake at about 180 ° C top / bottom heat for about 25 minutes (please do a chopstick test, my oven is one of the slower ones, so the baking time may differ a little, so it`s best to check it out after 20 minutes).
6. The amount is enough for approx. 15 medium-sized muffins.