Streusel Muffins Recipe

Ingredients

4 eggs

2 cups brown sugar

1 1/2 teaspoons vanilla extract

1 1/2 teaspoons vegetable oil

3/4 cup prepared vanilla custard

16 vanilla wafers, unwrapped

1 tablespoon maple syrup

2 teaspoons white sugar

1 cup milk

1 cup butter, softened

1 egg

1/4 teaspoon salt

Directions

Slice prepared muffin tin into 2 parts. Scoop top portion of serving into two separate small muffin tins. Fold the muffin liners in half to make 3-ring basters. Place on bottom of a 12x13 inch serving dish. Spread half the batter onto each muffin.

Melt butter in a saucepan with a saucepan in which water is brought to a boiling, whisking occasionally. Stir eggs, sugar, vanilla, vegetable oil and custard into the pan, heating very slowly.

Pour batter into pan. Sprinkle on the toppings. Refrigerate muffins for at least 8 hours; do not completely overbake. Cool in pan for 10 minutes; remove muffins and let cool completely. Serve leftover muffin with whipped cream.

Comments

Junnufur Brush writes:

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I have made this twice now,my husband loves it.Last weekend I made use of what I had in the fridge (he bought all the vegetables on site) I followed the recipe exactly and put them in curries.This recipe is excellent! I used lean bourbons,imitating the chutney of a Japanese restaurant.I added a small pinch of capers and some freshly chopped parsley.I stained the bowl (and sake)surface with the dipped stainless steel skewer.I found that my recipe did not have enough grain so I'd have to increase the sugar level a little bit next time and also add some other flour.I ended up making taquitos with it,they wereaflly good but I'd have to make them some other way.

Streusel Muffins Recipe

Ingredients

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