Do you remember my wrinkle cake? A meringue cake with a rum cream filling. Which is so incredibly good. Now I got the idea to bake with the rum custard powder but this time mix it into the batter itself. I can tell you that these muffins turned out very well. Yummy :)
Romkrämsmuffins
5 st
65 g smör, rumstemperatur
3/4 dl socker
1 stort ägg
1 dl vetemjöl
0,5 dl romkrämspulver
3/4 tsk vaniljessens
en nypa salt
Värm ugnen till 175 C. Rör samman smör och socker. Tillsätt ägget och rör om väl. Tillsätt resten av ingredienserna. Häll smeten i muffinsformar och grädda i ca 12-15 minuter.
Rum Custard Muffins
5 pcs
65 g butter, room temperature
3/4 dl sugar
1 large egg
1 dl wheat flour
0.5 dl rum custard powder
3/4 tsp vanilla essence
a pinch of salt
Heat the oven to 175 C. Stir together the butter and sugar. Add the egg and stir well. Add the rest of the ingredients. Pour the batter into muffin tins and bake for about 12-15 minutes.
1 Comments
Gillarrrr!
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