Pepernoten muffins
Pepernoten muffins, a nice addition to your Sinterklaas breakfast, with a hint of gingerbread flavor. This recipe is nice and easy to make.
Equipment
- Rack
Ingredients
- 150 grams flour
- 25 grams cornflour
- 60 grams dark brown sugar
- 2 teaspoons baking powder
- 1 pinch salt
- 50 grams pepernoten crumbled
- 1 egg size L
- 200 ml milk
- 75 grams butter melted, cooled to room temperature
Instructions
- Preheat the oven to 180 degrees Celsius.
- In a bowl, mix the flour with the cornflour, baking powder, crumbled pepernoten, the salt and the sugar well with a fork.
- In a second bowl, mix the milk with the melted butter and the egg.
- Add the wet mixture to the dry ingredients and stir well with a ladle until everything is wet. There may still be lumps in it, that doesn't matter.
- Divide the batter between the 12 tins and put the baking tray in the oven.
- Bake for 20 to 25 minutes (or until done. You can check that by putting a satay pricker inside of the muffin. If it comes out dry your muffin is done).
- Remove from the oven and let cool for 5 minutes.
- Remove the muffins from the mold and eat immediately or let them cool on a rack.
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