Muffin with elderberry syrup and frosting licorice.


200 grams of flour 00 to 100 grams of wheat flour – 60 grams of whole cane sugar – 2 eggs – half of baking powder – ½ teaspoon baking soda – 100 grams of melted butter – 70 ml milk – 60 ml of syrup elderberry – icing sugar – liquorice powder Amarelli

Preheat the oven to 190 degrees. Prepare the cups or the wax paper in the muffin mold.
In a bowl mix well all the dry ingredients (flour, sugar, baking powder and baking soda), in another bowl liquids together (milk, cold melted butter, eggs, syrup) and beat slightly.
Pour the liquid into the bowl of dry and stir with a wooden spoon, remembering that it is not necessary that the dough is smooth, just mix the ingredients well.
Divide the mixture into cups and bake for 20-25 minutes. Worth the toothpick test.
Once cooked and warmed, prepared a water-icing with icing sugar and licorice powder and a few drop of hot water, and pour it on the dome of your muffin.




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