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Cakes, Cookies, Delicacies
Almond-Tonka Muffins
Details
20 min
20-25 min
print
Ingredients
1 egg
150 g
Rapunzel Cristallino cane sugar
1 pinch cinnamon
1/2 TL
Rapunzel Tonka bean, ground
8 EL
Rapunzel Frying oil
3-4 tbs
Rapunzel Almond Tonka cream
150 g buttermilk (or lowfat yogurt)
250 g flour
1 tbs baking powder
100 g
Rapunzel whole milk chocolate drops
Details
20 min
20-25 min
print
Almond-Tonka Muffins
Method
Preheat the oven to 180 ° C (convection: 160 ° C) and line a muffin tin with muffin paper forms.
Add the egg, sugar, tonka bean and cinnamon to a bowl and mix until combined and frothy. Slowly pour in the oil, stir in the almond tonka cream and then add the buttermilk (or low-fat yogurt). Mix the flour with the baking powder and gradually stir in as well. Finally fold the chocolate chips into the batter.
Pour the batter into the muffin forms and bake for about 20-25 minutes until light brown. Let cool down before serving.
Almond-Tonka Muffins
Ingredients
1 egg
150 g
Rapunzel Cristallino cane sugar
1 pinch cinnamon
1/2 TL
Rapunzel Tonka bean, ground
8 EL
Rapunzel Frying oil
3-4 tbs
Rapunzel Almond Tonka cream
150 g buttermilk (or lowfat yogurt)
250 g flour
1 tbs baking powder
100 g
Rapunzel whole milk chocolate drops
Details
20 min
20-25 min
print
Almond-Tonka Muffins
Rapunzel Products
Almond Tonka cream
Tonka bean, ground
Cristallino cane sugar HAND IN HAND
Whole milk chocolate drops HAND IN HAND
Frying oil
HAND IN HAND
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