Autumn muffins with acorn flour and cinnamon
Delicious autumnal muffins
Tart acorn flour, warming cinnamon, the ideal mixture for autumn.
A contribution by Anna-Sophia Lippoldt, B.A. Sports Therapy and Prevention
Created: 20.09.2025
Muffins made with acorn flour and cinnamon
Ingredients:
- 2 medium eggs
- 125 g butter
- 250 ml milk
- 250 g sugar
- 200 g flour
- 200 g acorn flour
- 3 tsp baking powder
- 2 tsp cinnamon
- 1 tsp salt
Preheat the oven to 190 °C and line a muffin tin with muffin paper cases. In a large bowl, lightly beat 2 medium eggs with a hand mixer for one minute. add 125 g softened butter and 250 ml milk and beat briefly with a hand mixer until smooth (no longer, batter will become tough if beaten for too long). add 200 g (sifted) flour, 200 g (sifted) acorn flour, a teaspoon of ground salt, 3 teaspoons of baking powder and 2 teaspoons of cinnamon and stir until smooth. Fill the muffin tins two-thirds full and bake for 20-25 minutes (depending on the size of the tin). Once baked, remove the muffins from the tin, leave to cool and sprinkle with icing sugar and cinnamon.
Tip
Sieving is said to oxygenate the flour and therefore produce a better result. However, you can also leave it out.
| Autor: | Anna-Sophia Lippoldt, B.A. Sporttherapie und Prävention |
|---|---|
| Blogkategorie: | Rezepte |
| Veröffentlicht: | 20.09.2025 |
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