100 g margarine
3/4 dl milk
1 1/2 dl Dansukker Cane Sugar or Granulated Sugar
1 tsp baking powder
2 tbsp custard powder or 1 1/2 tbsp potato starch and 1 tsp Dansukker Vanilla Sugar
2 1/2 dl plain flour
5 dl Dansukker Icing Sugar
1 tbsp liquid margarine
1-2 tbsp water
Melt the margarine and add the milk. Heat through but do not allow to boil. Lightly whisk the egg with the sugar. Mix together the flour, baking powder and custard powder. Alternatively add the flour mixture and milk mixture to the egg mixture. If you leave the mixture in the fridge overnight, your muffins will have extra pointed tops. Spoon the mixture into paper cases on a baking tray or in a muffin pan. Bake in the centre of the oven at 225 °C for approx. 12 minutes.
Mix together the icing sugar, water and margarine to make a smooth icing. Divide the icing into portions and colour as desired. Decorate the muffins with the icing. Leave to dry. Ice and decorate the muffins any way you like.
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