Summary

Ingredients

• 125 g speculoos
• 125 g butter, soft
• 125 g suar
• 3 egg (s)
• 100 ml milk
• 180 g flour
• 1 teaspoon Baking powder
• 0.5 teaspoon ½ baking soda
• 100 g almond (s), round
• 2 teaspoons cinnamon powder
• 150 g powdered suar
• 4 tablespoon almond flakes
• 1 lemon (s), untreated, remove the zest it
• salt

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Instructions

1. Put the speculoos in a freezer bag and crumble finely with a rolling pin or something similar. Beat the butter with sugar until frothy. Stir in eggs and milk.
2. Mix the flour, baking powder, baking soda, lemon peel, ground almonds, speculoos, 1 teaspoon cinnamon and a pinch of salt. Add the flour mixture to the egg mixture and stir until all the ingredients are moist.
3. Fill the dough up to 3/4 of the way into the muffin pan and bake in the oven at 180 ° C (preferably preheat) for about 20 minutes. Let cool after baking.
4. Then mix the powdered sugar with the rest of the cinnamon and mix with about 2 tablespoons of water to form a thick glaze. Brush the muffins with it and sprinkle with the almonds.