Summary

Ingredients

For the dough:

• 125 g flour
• 1 packet custard powder, vanilla
• 2 egg (s)
• 2 teaspoons baking soda
• 0.5 teaspoon ½ baking soda
• 75 g butter, very soft
• 1 packet vanilla sugar
• 150 g powdered suar
• 5 drops butter-vanilla flavor

For the filling:

• 1 packet custard powder, vanilla
• 300 ml milk
• 40 g suar
• 50 g chocolate, white
• 5 drops butter-vanilla flavor
• 1 packet vanilla sugar

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Instructions

1. Preheat the oven to 200 ° C and grease the muffin molds well.
2. For the filling:
3. Bring the milk to the boil in a saucepan, add the sugar, vanilla sugar and vanilla flavor, as well as chopped white chocolate and stir.
4. Add the pudding powder and simmer for about 30 seconds, stirring constantly. Remove from the stove and let cool down. (Put the lid on and stir occasionally so that no skin forms)
5. Beat eggs with sugar and vanilla sugar in a bowl for about 1 minute. Add warm butter and beat again for about 1 minute. Stir in the vanilla flavor.
6. Mix the flour, baking powder, custard powder and baking soda well and fold in briefly. (Only until everything is distributed quite well)
7. Fill muffin cups 1/3 full and then pour a good dollop of vanilla cream on top.
8. Put just enough batter on top until the filling is lightly covered. Put the molds in the oven and bake for approx. 20 minutes at 180 ° C top / bottom heat or 165 ° C fan oven.
9. (Please be careful here. Every oven heats differently, so the baking time can vary. For me, 20 minutes are more than good. The muffins must not get too dark)
10. Let the muffins rest in the closed oven for about 5 minutes and only then take them out and let them cool in the air for 10 minutes in the molds.
11. Makes about 10-12 muffins, depending on how full the molds are.