Ingredients
Method
- Preheat the oven to 180°C. Place muffin cups in a 12-cup muffin tin. In a medium bowl, sift the flour with the baking powder and salt. Mix with a spoon and set aside.
- Crush the Lotus cookies directly with your hands in a bowl or place them in a ziplock bag and crush them with a rolling pin until you have small pieces.
- Separately, in a large bowl, add the Lotus Biscoff spread and heavy cream and beat with a whisk for 1 minute until both are thoroughly combined. Add the eggs one at a time, beating for 10 seconds after each addition.
- Add the flour mixture and fold in with a rubber spatula to form a smooth, homogeneous mixture. Finally, add 2/3 of the crushed cookies (the rest will be reserved for decoration) and mix with the same spatula just until they are incorporated into the mixture.
- Carefully spoon the muffin mixture into the 12 muffin cups, filling each one to 3/4 capacity. To fill the muffins, place the lotus cream in a pastry bag or ziplock bag with a small round tip or no tip. Then, insert the tip or pastry bag tip into each muffin and apply a little pressure to fill them with the cream.
- Decorate the muffins on top with the rest of the crushed cookies (1/3 cup). Bake at 350°F for about 20 minutes or until the muffins are lightly browned and a wooden toothpick inserted into the part without the lotus cream filling comes out clean.
- Remove the muffins from the oven and let them cool for at least 15 minutes. Then serve warm or at room temperature.