”POLKA PIG” MUFFINS
Polkagrismuffins
2 eggs
1 ¾ oz dark baking chocolate
1½ cups flour
1 teaspoon baking powder
3 tablespoons crushed “polka pigs”
1/3 cup milk
a few drops of peppermint oil
2/3 cup powdered sugar
1 tablespoon cold coffee
¼ cup crushed “polka pigs”
Stir fat and sugar until fluffy. Add the eggs, one by one. Break the chocolate in pieces and melt over a waterbath, then blend it into the batter. Mix flour, baking powder and coarsely crushed “polka pigs” and stir this into the batter as well. Add milk and peppermint oil.
Polkagrismuffins
Decorate these muffin pastries with butter crème and
crushed “polka pigs”. The polka pigs need an explanation – I don’t know what
you call them in English, but the little town of Gränna in the region of
Småland in Sweden are famous for their polkagrisar, which would be “polka pigs” in
English. That’s where they’re made and exported to different places in the
world. It’s red and white and taste from mint mostly. :-D And it makes these
pastries lovely to look at as well as lovely in taste!
14 pastries
1 ¾ oz butter or margarine
2/3 cup sugar2 eggs
1 ¾ oz dark baking chocolate
1½ cups flour
1 teaspoon baking powder
3 tablespoons crushed “polka pigs”
1/3 cup milk
a few drops of peppermint oil
Decoration:
2½ oz butter or margarine2/3 cup powdered sugar
1 tablespoon cold coffee
¼ cup crushed “polka pigs”
Stir fat and sugar until fluffy. Add the eggs, one by one. Break the chocolate in pieces and melt over a waterbath, then blend it into the batter. Mix flour, baking powder and coarsely crushed “polka pigs” and stir this into the batter as well. Add milk and peppermint oil.
Fill muffin tins or pastry tins to ¾ with batter and
bake in the middle of the oven at 350F for about 15 minutes. Allow to
cool on a rack.
Stir fat and powdered sugar until creamy and smooth
and flavour with coffee. Spread this crème on top of the cold cakes and
sprinkle with crushed “polka pigs”.
Enjoy!
Bella
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