Muffins with caramel whipped cream

1. Mix the ingredients for the muffins with a spoon into a smooth mass. Fill the muffin cups halfway with the batter. Bake in a muffin tray at 180°C for about 15 minutes.
2. Burn the crystal sugar to caramel, pour milk over it and stir until the sugar dissolves. Let it cool down. Pour the Whipped Cream into the cooled caramel milk and beat until stiff. Apply to the muffins through the decorating bag and serve.

A good tip:
For cocoa muffins, replace 1 tablespoon of flour with Liana dark cocoa.