Herbstliche Muffins mit Eichelmehl und Zimt

Autumn muffins with acorn flour and cinnamon

Muffins made with acorn flour and cinnamon - nutritious and delicious

Nahrung, Präsentation von Lebensmitteln, Schwein, Nachtisch, Muffin

Author: Anna-Sophia Lippoldt

B.A. Sporttherapie und Prävention

Muffins made with acorn flour and cinnamon

Ingredients:

2 medium eggs
125 g butter
250 ml milk
250 g sugar
200 g flour
200 g acorn flour
3 tsp baking powder
2 tsp cinnamon
1 tsp salt

Preheat the oven to 190°C and line a muffin tin with muffin paper cases. In a large bowl, lightly beat 2 medium eggs for one minute with a hand mixer. Add 125 g softened butter and 250 ml milk and beat briefly with a hand mixer until smooth (no longer, batter will become tough if beaten for too long). Add 200 g (sifted) flour, 200 g (sifted) acorn flour, a teaspoon of ground salt, 3 teaspoons of baking powder and 2 teaspoons of cinnamon and stir until smooth. Fill the muffin tins two-thirds full and bake for 20-25 minutes (depending on the size of the tin). Once baked, remove the muffins from the tin, leave to cool and sprinkle with icing sugar and cinnamon.

Tip
Sieving is supposed to oxygenate the flour and therefore produce a better result. However, you can also leave it out.