|Every day I find so many delicious recipes in the wide, wide internet I cannot help myself and have to try at least some of them. But unfortunately I often remember a recipe but do not remember where it came from. So I want to apologize to everyone if I present a recipe without giving the proper references.
But the following recipe is different: I found it on the blog „Kochen für Schlampen – Hamburg, Berlin, Zürich“ and immediately tried it. I can confirm that it is extremely tasty!
Well, I confess, I changed something: I added some lime: grated peel into the batter and juice into the icing. The combination of rosemary and lime tasted really good.
|Source:||Original recipe: here
modified November 24, 2007 by Sus
|Categories:||Muffin, Baking, Rosemary|
|100||gram||Brown cane sugar|
|2||teaspoons||Fresh rosemary needles; chopped|
|50||gram||Brown cane sugar; ground to fine powder|
Preheat the oven to 170°C. Whisk the butter together with the sugar and vanilla sugar until creamy. Add the eggs one after the other and mix thorougly. Add flour and baking powder, stir in the chopped rosemary and grated lime peel. add only so much milk that the batter still stays pasty and heavy. Attention: do not add too much milk. Fill the batter in the form (greased, if necessary). Baking takes about 35-40 minutes.
Let the muffins cool down after baking and remove from the form. Squeeze the lime and mix the juice with the powdered sugar. Slather the hot muffins with the icing.
– I used my new silicon mini Gugelhupf form again. Baking time may vary with other forms. (Gugelhupf is a special ring cake form.)
– Although I used twice as much rosemary as in the original recipe, the rosemary flavor still was too elusive.