Caramel Crumble Muffins

• 10 grams Cake flour
• 15 grams Almond flour
• 15 grams Biscuits
• 20 grams Sugar
• 25 grams Butter
• 1 Sliced almonds
• 100 grams Cake flour
• 2 grams Baking powder
• 65 grams Butter
• 60 grams Granulated sugar
• 1 medium Egg
• 50 grams Heavy cream
• 15 grams Caramel cream

1. Refer to the caramel cream recipe on.
2. Or you could use your favorite cream or caramel syrup.
3. Crumble dough: Chop the biscuits finely and soften the butter.
4. Put all the ingredients into a bowl to mix well.
5. Keep the mixture in the fridge for 2 hours.
6. Then the crumble dough is done.
7. Sift the flour and baking powder together.
8. Preheat the oven to 170C.
9. Put the softened butter and sugar into a bowl and mix well.
10. Add the beaten egg slowly and mix well.
11. Add the sifted flour and heavy cream in 3 batches one by one.
12. Mix roughly.
13. Pour the caramel sauce on the batter, and make a marbled pattern with a spoon.
14. Pour the batter into each cup and put the crumble dough on the top.
15. (Push the crumble in a bit with your fingers.)
16. Bake for 20-25 minutes at 170C.
17. My favorite caramel crumble muffins are done!
18. They are fluffy when cooled, too.
19. It's also good if you add 50 g of banana and 2 teaspoons of lemon juice into the batter.

flour, flour, sugar, butter, almonds, flour, baking powder, butter, sugar, egg, heavy cream, caramel cream

Taken from cookpad.com/us/recipes/169212-caramel-crumble-muffins (may not work)