Summary

Ingredients

• 125 g butter or mararine
• 125 g suar
• 1 pinch (s) salt
• 0.5 ½ bottle flavor, (lemon flavor) or zest 1 fresh lemon
• 175 g flour
• 125 g speculoos
• 100 g almond (s), round
• 1 teaspoon, leveled baking powder
• 1 teaspoon cinnamon
• 1 teaspoon, leveled baking soda
• 100 ml milk
• 3 egg (s)
• 150 g powdered suar
• 1 teaspoon cinnamon
• 4 tablespoon almond (s), sliced

Print Recipe Pin Recipe

Instructions

1. Mix the fat with sugar, a pinch of salt and lemon flavor or zest until creamy. Then add the eggs and milk and mix well with a whisk.
2. Put the speculoos in a freezer bag and chop with a rolling pin or meat tenderizer. Mix the flour, almonds, baking powder, baking soda and cinnamon well with the speculoos and stir in 2 portions into the fat-egg mixture. Just stir briefly until all the ingredients have combined.
3. Lightly grease 1 muffin tray with 12 hollows and fill 3/4 of the way with the batter. I still needed 3 silicone molds extra.
4. Bake in the oven preheated to 180 ° C on the 2nd rack from the bottom for 20 minutes.
5. Let cool down a little, take out of the mold.
6. Now mix the 150 g sifted powdered sugar with 1 teaspoon cinnamon and 2 tablespoons water to form a smooth, not too thin glaze, spread on the muffins and sprinkle with the sliced almonds.
7. Tip: Lightly toast the almonds in a pan without fat.