- 2 eggs
- 200 g sugar
- 150 g butter
- 1 dl natural yogurt
- 175 g flour
- 1 tsp baking powder
- 3 tsp FINE LIQUORICE POWDER
- 1 tsp flake salt
- 130 g fresh blackberries
- SWEET LIQUORICE SYRUP
Directions:
Preheat the oven to 175° C. Beat the butter and sugar together until white in colour. Add the eggs and whisk together. Then add the yogurt and whip. Take a new bowl and mix the baking powder, flour and FINE LIQUORICE POWDER together. Now mix the contents of the two bowls together by sifting the dry ingredients through a sieve. Mix everything together before adding the fresh blackberries. Fill muffin cases ⅔ full with the batter. Make a hollow in the middle of each muffin and add a little SWEET LIQUORICE SYRUP. Fill the remaining ⅓ of each muffin case with the remaining batter. Bake at 175° C for 15-20 minutes until light brown in colour.
Let them cool before serving.
If you wish, you can garnish them with a sprinkling of icing sugar or with liquorice buttercream frosting.
How to make liquorice buttercream frosting:
Beat 150 g butter with 125 g icing sugar and 15 g FINE LIQUORICE POWDER
