Creepy eye and brain muffins
very easy
60 mins
60 mins
Ingredients
- 250 g Flour
- 2 1/2 TSP. Baking Powder
- 1/2 TEASPOON Baking soda
- 1 Egg (Gr. M)
- 125 g Sugar
- 1 package Vanilla sugar
- 8 TABLESPOONS Oil
- 1/4 l Buttermilk
- 7-10 Tbsp grated peel + 2 tablespoons juice of 1 organic lemon
- 1 TABLESPOON Raspberry Jelly
- 120 g Double cream cheese
- 400 g Icing sugar
- 6 green and blue chocolate lentils
- 7-10 Tbsp red and brown sugar writing
- 24 (approx. 5 cm Ø) Paper baking cups
- 7-10 Tbsp Piping bag with small perforated nozzle
Directions
- 1
Place 2 paper baking cups inside each other in the recesses of a muffin tray (12 recesses). Preheat oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2). Mix flour, baking powder and baking soda.
- 2
Whisk the egg in a large bowl. Add sugar, vanilla sugar, oil, buttermilk, lemon peel and 1 tbsp. lemon juice, mix well with a wooden spoon.
- 3
Add the flour mixture and stir only briefly so that all ingredients are mixed. Spread the dough evenly into the moulds. Bake in a hot oven for 20-25 minutes. Let the muffins cool down in the baking tray for about 10 minutes.
- 4
Remove and let it cool down.
- 5
Warm the jelly and cool slightly, but do not let it set. Mix cream cheese, 1 tablespoon lemon juice and icing sugar with the whisk of the mixer for a short time. Set 1/3 of the cream aside. Stir the jelly into the rest of the cream.
- 6
Spread white cream on 6 muffins. Decorate with chocolate lentils and sugar writing as eyes. Fill pink cream into a piping bag with a very small perforated nozzle. Spray as brains on the remaining 6 muffins.
- 7
Chill for at least 1 hour.
Nutrition Facts
360 kcal
61 g
10 g
4 g
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