Reindeer Muffins
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 40 mins |
| Total Time | 1 hr 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 50 g mararine
- 125 g suar, brown
- 2 egg (s)
- 100 g flour
- 1 ½ teaspoon baking soda
- 3 tablespoon cocoa powder
- 125 g sour cream
- 125 g dark chocolate
- 2 tablespoon sugar
- 150 g sour cream
- 16 biscuit (s) (Amarettini)
- 16 candies (M & Ms), red or brown
- 32 Icing - decorative eyes
- 32 small pretzels (salted pretzels or coated with chocolate)
- powdered sugar
- some water
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C (top / bottom heat). Prepare two trays with 8 muffin cups each (I used silicone cups).
- Mix margarine, sugar, eggs, flour, baking soda and cocoa in a bowl to form a smooth batter. Stir in 125 g of sour cream with a spoon. Pour the batter into the molds.
- Bake each tray in the oven for 20 minutes, until the muffins have risen and feel firm. Take out of the oven and let cool down.
- In the meantime, melt the chocolate in a water bath for the cream glaze. Let cool down briefly, then stir in the sugar and 150 g sour cream. Spread the icing on the muffins.
- Poke small holes in the Amarettini and put 1 M&M on each with the face down. For a better hold, mix a little icing sugar with a few drops of water to form icing and brush the M & Ms with it before putting them on.
- Place the pretzels as antlers on the top left and right - and finally put your eyes on them. Cold spots.
- After 2 days in the fridge, this recipe tasted great. I distributed the muffins for Santa Claus to my work colleagues and each of them cleaned it up in no time.
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