Fruit Muffins
by Editorial Staff
Such delicious muffins will surely please kids and not only. Serving this delicacy to the guests, you will certainly receive a lot of compliments in your direction.
Ingredients
- Unsalted butter (room temperature) – 125 g
- Powdered sugar – 150 g
- Peach syrup or juice – 2 tbsp
- Eggs at room temperature – 2 pcs.
- Wheat flour – 180 g
- Baking powder – 1/2 tbsp
- Milk – 3 tbsp
* - For the top:
- Mascarpone cheese – 250 g
- Powdered sugar – 80 g
* - For filling:
- Peaches (peeled and diced) – 2 pcs.
- Raspberries – 1/2 cup
- Strawberries (cut into halves) – 6 pcs.
Directions
- Turn on the oven to preheat 180 degrees. Cover the muffin molds with paper molds (about 12 pieces).
- Put butter, icing sugar, syrup in a large bowl and beat well with a mixer until fluffy.
- Add eggs and beat well again.
- Add flour, baking powder and milk, stir well, about 2 minutes.
- With an ice cream spoon, put (one spoon) into each mold. Place in the oven and bake for about 20-25 minutes.
- Remove the finished muffins from the oven and transfer to the wire rack. Leave to cool.
- Meanwhile, prepare the top for the muffins. In a large bowl, beat the mascarpone and powdered sugar until fluffy. Put in the refrigerator.
- Place the peaches and raspberries in a kitchen processor and chop the fruit until fine, but not puree.
- Use the apple corer to remove the core from the muffins, but do not discard. Put a little fruit mixture in the middle of each muffin, press down with your finger and close with the center that you cut out before.
- On each muffin, use a pastry syringe or bag to lay out slides of whipped mascarpone cheese, thus closing the peeping middle. Decorate the muffins with strawberry halves.
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