Muffins

Ingredients

• 400 g dairy butter
• 2 dl sugar
• 4 x eggs
• 5 dl plain white flour
• 2 tsp baking powder
• ½ tsp cinnamon
• 1 pinch salt
• 2 dl oat milk
• 300 g powdered sugar
• 1 tsp vanilla sugar
• 1 dl sprinkles

Method

1. Remove all baking trays from the oven and turn the oven to 200 degrees celsius with lower and upper heat.
2. Measure the butter either with a scale or according to the lines on the dairy paper. Put half of the butter in a food processor and add sugar. (You will use the rest of the butter for the glaze.) Mix together until it looks white. PS: You can also use a hand mixer but then you have to watch your fingers and it is a little heavier to hold.
3. To a small bowl, break one egg and check for shells. If there is a shell, you can fish it out with a larger part of the eggshell or with a clean finger. Add one egg at a time into the batter and combine. You can use a spatula to get everything into the batter. Discard the eggshells.
4. Measure out the wheat flour and add baking powder, cinnamon and a little salt. (A pinch of salt is the amount of salt you can pick up between two fingers.) Stir the flour a little so that everything mixes.
5. Measure out the oat milk. Mix together the batter alternately with the oat milk and the flour mixture. This means that you add the flour mixture and oat milk every other time you stir the batter. Stir until you get a smooth mixture.
6. Clean up and wash the bench with a warm, wet cloth before starting the next step.
7. Using a tablespoon, carefully pour the mixture into muffin tins. Do not overfill because it will be a muffin chaos in the oven if you add too much batter to the form. Fill up about half the muffin tin so the batter has room to grow when it rises in the oven – this way you will have room for more glaze and sprinkles too;)
8. When you have used almost all the batter, check to make sure you have used the same amount of batter in all of them. Distribute the rest so that everything is equal. Bake the muffins for 12 minutes in the middle of the oven. Lick the bowl and wash the kitchen.
9. When you open the oven, it's good to squat down, because the heat rises when you open the door. Use mitts or tea towels when taking the muffins out of the oven. Be quick and be careful not to burn yourself! Cool the muffins on a wire rack. Then make the frosting!
10. You can use a piping bag with a steel tip that gives different pattern when you decorate as I have done in the picture, or you can spread the glaze with a knife. Decorate with the finest cake sprinkles available!