Fruity Muffins

Weigh the room-temperature butter together with the powdered sugar, vanilla sugar, rum and the zest & juice of 1/ 2 a lemon. Whip this mixture to a fluffy consistency for about 5 minutes in the blender. Next, slowly stir in the eggs one at a time into the fluffy butter mixture.

Then briefly stir in the sour cream, and finally fold in the flour and baking powder through a sieve. The method is the same for chocolate muffins, just replace 75 g of flour with cocoa. Use a piping bag to squirt the finished mixture into the paper baking cups so that they are about ¾ full. Once again using the pastry bag, now squirt some Darbo Frutta fruit filling into the center of the muffins.

To make the crumble, weigh the flour, sugar and hazelnuts together and mix them. Slowly mixing in the melted butter creates the crumble pieces. Sprinkle these onto the muffins and bake in the oven at 180 °C for approximately 13 minutes.