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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
200 g margarine or 200 g butter |
1/4 liter sugar |
2 eggs |
1/4 liter wheat flour |
1 teaspoon baking powder |
1 teaspoon ground cardamom |
1/4 liter sweet bread crumbs (e.g. crumbled biscuits) |
1/4 liter ground almonds (appr. 80 g) |
1/8 liter single cream |
raspberry jam |
1/4 liter water |
1/8 liter sugar |
2 -3 tablespoons arrack liqueur or 2 -3 tablespoons rum |
raspberry jam or raspberry marmalade |
1/8 liter icing sugar |
2 teaspoons water or 2 teaspoons lemon juice |
Directions:
1. Preheat the oven to 200° C.
2. Grind the almonds and combine them with the bread crumbs.
3. Cream the butter or margarine and sugar together.
4. Add one egg at a time, beating the mixture well after each egg.
5. Combine the flour and baking powder and stir into the mixture.
6. Add the cardemom, bread crumbs and almonds and finally the cream.
7. Mix lightly but do not unnecessarily stir the mixture.
8. Grease a muffin mould and put a equal amount of the mixture into the hollows.
9. Leave room for the mixture to raise in the hollows.
10. Using a floured fingertip, press a hole in the middle of each muffin.
11. Place about half a teaspoonful of jam or marmelade on each muffin.
12. Bake in the middle of the oven for about 15 minutes.
13. Boil the water and melt the sugar in it.
14. Flavour with the alcohol.
15. Moisten the baked muffins with the liquid.
16. When the muffins are still hot, add another half a teaspoonful of jam in the middle.
17. Let the muffins cool.
18. Combine the icing sugar and water or lemon juice in a small bowl.
19. Pour the liquid icing around the jam.
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