Flexible Muffin Recipe for 12 Muffins

Summary

Ingredients

• 240 g flour, partly replaceable, see instructions
• 0.5 ½ pack baking powder
• 80 g suar
• 1 packet vanilla sugar
• 1 pinch (s) salt
• 3 small egg (s)
• 100 ml sunflower oil
• 100 ml liquid, partly replaceable, see instructions
• Possibly fruits, chocolate sprinkles, etc. as a filling
• possibly chocolate glaze, buttercream etc. as a topping / glaze

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Instructions

1. Mix the “dry” ingredients in advance.
2. These include flour, baking powder and any extras such as B. 50 g grated chocolate, nut pieces, etc.
3. The flour can be partially or completely replaced by e.g., Nut flour (tip: blanched), 20 - 50 g baking cocoa (be careful, it dries out the dough.), Custard powder, coffee granules, etc.
4. Beat the wet ingredients thoroughly with a hand mixer until frothy.
5. These include sugar, vanilla sugar, salt, eggs, sunflower oil and liquids, possibly baking flavor.
6. Liquids can be replaced by e.g., milk, almond milk, juice, etc.
7. Add the dry ingredients to the wet ones and stir everything into a smooth mass.
8. In addition, chocolate chips can possibly be lifted under the dough or fruit, e.g., Layer cherries between the batter.
9. The muffins are baked through but not brown in a non-preheated oven after 20 minutes of fan-assisted air at 180 ° C or in a preheated oven after about 15 minutes of fan-assisted air at 150 ° C. Test with a toothpick whether the muffins are done. The dough must be dry! If you like the muffins brown, just leave them in there a little longer.
10. Immediately remove the muffins from the pan after baking and let them cool dowdecorate chocolate icing, buttercream, etc.