Flexible Muffin Recipe for 12 Muffins
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
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
Print Recipe
Pin Recipe Instructions
- Mix the “dry” ingredients in advance.
- These include flour, baking powder and any extras such as B. 50 g grated chocolate, nut pieces, etc.
- 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.
- Beat the wet ingredients thoroughly with a hand mixer until frothy.
- These include sugar, vanilla sugar, salt, eggs, sunflower oil and liquids, possibly baking flavor.
- Liquids can be replaced by e.g., milk, almond milk, juice, etc.
- Add the dry ingredients to the wet ones and stir everything into a smooth mass.
- In addition, chocolate chips can possibly be lifted under the dough or fruit, e.g., Layer cherries between the batter.
- 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.
- Immediately remove the muffins from the pan after baking and let them cool dowdecorate chocolate icing, buttercream, etc.
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