Mixing Batter for Muffins and Other Molds
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 125 g flour
- 1 teaspoon baking powder, heaped
- 1 pinch (s) salt
- 100 g suar
- 80 g mararine
- 1 egg (s), separated
- 125 ml milk
- 0.5 ½ lemon (s), the juice it, if necessary
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Separate the egg, beat the egg whites until stiff.
- Add baking powder to the flour. Mix the margarine with the sugar until foamy, add the egg yolks. Then alternately add the flour mixture and milk and the pinch of salt (and lemon juice if necessary) while stirring. Finally, stir in the beaten egg whites very briefly and carefully.
- Preheat the oven to 175 degrees.
- Pour the dough into the greased molds and bake for 17-20 minutes (depending on the oven) on the middle rack.
- The muffins should be golden yellow - possibly do a wooden stick test (if there is still dough sticking to them, continue baking a little). If you don`t like muffins so brown on top, you should put aluminum foil over them.
- After baking, let it cool down for 5 minutes, then turn the tin or molds over and carefully knock out the cakes.
- Note: If you want to use wet fruit, please use more flour (roughly the same amount as fruit). The batter is ideal in a creamy, easy-to-stir consistency - possibly use a little more baking powder.
- Tip: We like to spread icing over the small cakes (immediately after taking them out, the cakes must still be warm). Approx. 1 small per cake Stir in tablespoons of powdered sugar and then lemon juice, teaspoon at a time, until the consistency is thick and creamy.
- You can also distribute smarties (love children!), Sprinkles or other sugar items on it.
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