Swirly Muffins
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
12
- Ingredients
- 1 ⅛ cups butter
- ⅔ cup sugar
- 1 tsp vanilla extract
- 1 pinch salt
- 5 eggs (separated)
- 1 cup all-purpose flour (heaped)
- 0.333 cup Almond flour
- ¾ cup Corn starch
- 1 tsp Baking powder
- 2 Tbsps cocoa powder
- 2 Tbsps milk
Preparation steps
1.
Heat the oven to 180°C (200°C fan) 375°F gas 5. Grease 10-12 small tins and line with non-stick baking paper, allowing the paper to extend above the tins.
2.
Beat together the butter, sugar, vanilla and salt in a mixing bowl until creamy. Gradually beat in the egg yolks.
3.
Whisk the egg whites until stiff but not dry and gently fold gradually into the butter mixture, along with the flour, almonds, cornflour and baking powder.
4.
Place about 1/3 of the mixture in a separate bowl and stir in the cocoa powder and the milk.
5.
Spoon alternate mixtures into the tins and swirl with a skewer to give a marbled effect. Bake for 20- 30 minutes until risen and springy to the touch. Cool in the tins, then remove the paper and serve.
