Ingredients
| 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 |
| Estimated time |
Instructions
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.
