100 g margarine
75 ml milk
150 g Dansukker Cane Sugar or Granulated Sugar
2 eggs
1 tsp baking powder
1 1/2 tbsp potato starch
2 tsp Dansukker Vanilla Sugar
150 g plain flour
Filling
75-100 g fresh berries
or
100-150 g rhubarb, cut into small chunks
or
Apple wedges dipped in cinnamon
To decorate
Dansukker Icing Sugar
Melt the margarine and add the milk. Heat through but do not allow to boil. Lightly whisk the egg with the sugar. Mix the flour, baking powder, potato starch and vanilla sugar together and gradually add to the egg mixture, alternating with the milk. Add the berries, rhubarb chunks or apple wedges. If you leave the mixture in the fridge overnight before you add the filling, your muffins will form attractive pointed peaks. 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 about 12 minutes. Dust with icing sugar before serving.
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