125 g speculos (cookies)
125 g soft butter 125 g
caster sugar 3 eggs
10 cl milk 180 g flour or T45 ***
1 teaspoon baking powder
1 / 2 teaspoon baking
2 tbsp lemon juice Pulco
100 g ground almonds 2 teaspoons cinnamon
1 pinch salt 150 g sugar
4 tbsp slivered almonds for decoration
for 12 muffins:
speculos put them in a freezer bag and crush them coarsely with a rolling pin.
the butter and sugar until smooth, then add milk and eggs. In a second bowl, mix flour, baking powder, baking soda, ground almonds, cookie crumbs, 1 teaspoon cinnamon and a pinch of salt.
Pour this mixture over the egg mixture and mix well.
Fill the molds in preparation 3 / 4 and bake for 20 minutes therm.180 °
Once cooled Prepare the frosting:
mix icing sugar with cinnamon and lemon juice in order to obtain a thick cream.
muffins with glaze and garnish with almonds.
125 g soft butter 125 g
caster sugar 3 eggs
10 cl milk 180 g flour or T45 ***
1 teaspoon baking powder
1 / 2 teaspoon baking
2 tbsp lemon juice Pulco
100 g ground almonds 2 teaspoons cinnamon
1 pinch salt 150 g sugar
4 tbsp slivered almonds for decoration
for 12 muffins:
speculos put them in a freezer bag and crush them coarsely with a rolling pin.
the butter and sugar until smooth, then add milk and eggs. In a second bowl, mix flour, baking powder, baking soda, ground almonds, cookie crumbs, 1 teaspoon cinnamon and a pinch of salt.
Pour this mixture over the egg mixture and mix well.
Fill the molds in preparation 3 / 4 and bake for 20 minutes therm.180 °
Once cooled Prepare the frosting:
mix icing sugar with cinnamon and lemon juice in order to obtain a thick cream.
muffins with glaze and garnish with almonds.
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