Almond Muffins with Icing

Ingredients

• 200 g spelt flour
• 50 g ground almonds
• 2 tsp Baking powder
• 3 eggs
• 100 g cane sugar
• 2 tbsp vanilla sugar
• 5 ml vanilla extract
• 75 ml vegetable oil
• 300 g sour cream
• 125 g powdered sugar (from cane sugar)
• 2 tbsp lemon juice
• multicolored sprinkles

Instructions

1. 1.

   Preheat the oven to 180°C (fan 160°C, gas: level 2-3). Place paper liners in a muffin tin.

2. 2.

   Mix spelt flour, ground almonds and baking powder. In another bowl lightly whisk the eggs. Add sugar, vanilla sugar, vanilla extract, oil and sour cream and stir well. Fold in the dry mixture until just combined.

3. 3.

   Fill the tins and bake for 25‑30 minutes. Remove, let cool in the tin for a few minutes, then transfer to a wire rack to cool completely.

4. 4.

   For decoration whisk powdered sugar with lemon juice into a thick icing and spread over the muffins. Sprinkle sprinkles on top and allow to dry.