Serena Di Sabatino Di Diodoro
Desert rose muffins
Updated: Apr 13, 2021
A while ago I posted the recipe of Desert Rose cookies, do you remember?

Those cookies are so delicious and satisfying that I decided to try and make Desert rose cookies in muffin form too: the experiment was definitely successful!!
I basically used the same ingredients: Corn Flakes, almond flour and butter. Then I added some raisins to give these muffins more flavour but you can totally skip them or use chocolate chips instead :)
I hope you'll give it a try.

INGREDIENTS:
1 egg (room temperature)
75g all purpose flour
75g granulated sugar
8g baking powder
75g soft butter*
75g almond flour
75g greek yogurt*
40g Corn Flakes
50g raisins or chocolate chips
--- TOPPINGS ---
confectioners' sugar

DIRECTIONS:
Soak raisins in warm water for 15-20 minutes (you can skip this step if you are using chocolate chips).
Preheat oven to 350°F (180°C) and prepare your muffin tin with 8 paper cups.
In a bowl add all purpose flour, almond flour and baking powder. Mix with a hand whisk and leave it aside.
In another bowl whisk together eggs and sugar with the electric mixer until light and foamy (about 2 minutes).
Add soft butter and yogurt and keep whisking until creamy.
Leave the mixer and add gradually the flour mixture; mix with a rubber spatula until combined.
Finally add the raisins (well drained!) or the chocolate chips and stir until incorporated (do not over-mix the batter).
Transfer the batter in the prepared muffin tin filling them up to 3/4.
Sprinkle the surface with corn flakes and bake for about 20 minutes or until a toothpick inserted into the center of the muffins comes out clean.
Let them cool completely before sprinkling with confectioners' sugar and serving.
Enjoy :)
RECIPE NOTES:
You can substitute butter with oil (60g).
You can substitute greek yogurt with regular yogurt or ricotta cheese or mascarpone.

RECIPE CARD:

If you make it let me know! :)