LIQUORICE BLACKBERRY MUFFINS

  • 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
  • 1 bottle of SWEET LIQUORICE SYRUP

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

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