Ingredients :
- 15 g Honey
- 60 g Cream
- 90 g Butter
- 120 g Eggs (about 2 Eggs)
- 150 g Sugar
- 130 g Flour
- 2 g Baking Powder
- 15 g Ground Almonds
- 5 g Cornstarch
Method :
- Line muffin pan with 12 muffin cups.
- Preheat oven to 350F.
- Whisk together the flour, ground almonds, cornstarch and baking powder and sift; set aside.
- Add the butter, cream and honey to a small saucepan and heat over medium heat until melted. Remove from the stove and let cool until the butter solution reaches room temperature.
- With an electric mixer fitted with a wire whip, beat the eggs and sugar on high speed in a large mixing bowl until the mixture is pale yellow, thick, and tripled in volume. Change mixer speed to medium and keep mixing for 3 min (to equalize size of bubbles). Pour the mixture into a large bowl.
- Add the dry mixture to the wet mixture and stir until smooth.
- Add the melted butter solution to the wet mixture and stir until smooth.
- Divide the batter among the muffin cups evenly. Fill the cups to 80%.
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