Makes around 20 small or 10 large muffins/cupcakes
- 3 Eggs
- 50 ml Sugar
- 1 tsp vanilla sugar
- 150 g TINE Gudbrandsdalen, grated
- 175 g blueberry or blackberry yoghurt
- 75 g butter
- 175 g plain flour
- 175 g cream cheese
- 100 ml icing sugar
- 1 tsp vanilla extract or ½ vanilla pod
- Grated TINE Gudbrandsdalen for decoration
Cream cheese topping
To make the muffins/cupcakes, whisk the eggs and the sugar until fluffy. Melt the butter and add into the yoghurt. Mix the vanilla sugar and baking powder with the flour and fold in the Brunost. Alternately add the wet and dry ingredients into the egg mixture. Continuously fold until everything is mixed in. Add the mixture to the muffin cases in the muffin tin (about ¾ full). Bake in a muffin tin at 200°C for around 15 minutes. Once cooked, take out of the oven and leave to cool.
While the muffins are baking make the cream cheese topping. Add the ingredients into a bowl and mix thoroughly until smooth. Spoon onto the cooled muffins, adding some grated Brunost on the top to finish.