5 Muffin Variations from Basic Batter

Summary

Ingredients

For the dough:

• 250 g flour
• 2 teaspoons baking soda
• 0.5 teaspoon ½ baking soda
• 1 egg (s)
• 125 g suar
• 1 packet vanilla sugar
• 80 ml oil, neutral
• 250 g natural yourt

Also: (summer apple muffins)

• 250 g apples
• 2 tablespoon lemon juice

Also: (pomegranate muffins)

• 200 g pomeranate, only the seeds
• 200 g couverture
• 50 g walnuts, chopped

Also: (mango muffins)

• 250 g mano (s), diced
• powdered sugar
• Lemon juice
• 50 g chocolate flakes

Also: (pear muffins)

• 250 g pear (s), diced
• powdered sugar
• Lemon juice
• Food coloring, red

Also: (banana muffins)

• 200 g banana (s), diced
• Couverture, whole milk
• 50 g pistachios, chopped

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Instructions

1. Preheat the oven to 180 ° C (convection: 160 ° C). Either grease the muffin tin or line it with paper liners.
2. Process all ingredients for the basic dough into a creamy dough. This can also be baked without additives. Pour into the molds and bake for about 30 minutes. Then let it rest in the mold for 5 minutes and then remove it.
3. Summer apple muffins:
4. Peel, core and dice the apples, drizzle with lemon juice and fold into the batter. Proceed as described above.
5. Pomegranate muffins:
6. Fold the pomegranate seeds into the batter. Proceed as described above. Once the muffins have cooled, cover with chocolate and sprinkle with walnuts.
7. Mango muffins:
8. Peel the mango, remove the core and work under the dough. Proceed as described above.
9. Make a frosting from powdered sugar and lemon juice, brush the muffins with it and sprinkle with chocolate shavings.
10. Pear muffins:
11. Peel, core and dice the pears. Proceed as described above.
12. Make a frosting from powdered sugar and lemon juice, add some red food coloring and brush the muffins with it.
13. Banana muffins:
14. Peel and dice the bananas and work under the batter. Proceed as described above.
15. Melt the couverture, pour it into a piping bag and sprinkle the muffins with it. Garnish with pistachios.