Runeberg’s muffins

Runeberg’s muffins

  • Prep Time: 15 mins
  • Total Time: 35 mins
  • Yield: 24Muffins
  • Ingredients

  • 200g margarine or 200gbutter
  • 1/4 litersugar
  • 2eggs
  • 1/4 literwheat flour
  • 1teaspoonbaking powder
  • 1teaspoonground cardamom
  • 1/4 litersweet bread crumbs( e.g. crumbled biscuits)
  • 1/4 literground almonds( appr. 80 g)
  • 1/8 litersingle cream
  • raspberry jam
  • To moisten

  • 1/4 literwater
  • 1/8 litersugar
  • 2 -3tablespoons arrack liqueur or 2 -3tablespoonsrum
  • Topping

  • raspberry jam orraspberry marmalade
  • Icing

  • 1/8 litericing sugar
  • 2teaspoons water or 2teaspoonslemon juice
  • Directions

  • Preheat the oven to 200° C.
  • Grind the almonds and combine them with the bread crumbs.
  • Cream the butter or margarine and sugar together.
  • Add one egg at a time, beating the mixture well after each egg.
  • Combine the flour and baking powder and stir into the mixture.
  • Add the cardemom, bread crumbs and almonds and finally the cream.
  • Mix lightly but do not unnecessarily stir the mixture.
  • Grease a muffin mould and put a equal amount of the mixture into the hollows.
  • Leave room for the mixture to raise in the hollows.
  • Using a floured fingertip, press a hole in the middle of each muffin.
  • Place about half a teaspoonful of jam or marmelade on each muffin.
  • Bake in the middle of the oven for about 15 minutes.
  • Boil the water and melt the sugar in it.
  • Flavour with the alcohol.
  • Moisten the baked muffins with the liquid.
  • When the muffins are still hot, add another half a teaspoonful of jam in the middle.
  • Let the muffins cool.
  • Combine the icing sugar and water or lemon juice in a small bowl.
  • Pour the liquid icing around the jam.
  • Reviews

  • “Hienoa! Suomalaisia perinneleivonnaisia!”

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