Tender and fluffy occasional muffins.
recipe,ground cinnamon,apricot jam,ground walnuts,chocolate topping,marzipan,Muffins,Christmas
No. of servings
|All-purpose flour / plain flour||400||g|
|Semi skimmed milk 1,5%||300||ml|
|Whipping cream (30-33% fat)||50||ml|
all-purpose flour / plain flour 14 oz (400 g) • sugar granulated 4.25 oz (120 g) • cocoa powder 2 tbsp • ground cinnamon 1 tsp • semi skimmed milk 1,5% 300 ml • whipping cream (30-33% fat) 50 ml • sunflower oil 100 ml • chicken egg 2 pcs • apricot jam 3 tbsp • bicarbonate 1 tsp • baking powder 2 tsp
Pour flour, sugar, cocoa and cinnamon into the bowl. Pour in a milk, sour cream and oil. Add eggs and jam. All together blend with wooden spoon and pour in baking soda and baking powder.
Then whisk the mixture properly, the best with electric mixer.
ground walnuts 1.75 oz (50 g)
Stir in ground walnuts with wooden spoon.
Put the dough into the paper cases placed in muffin tin almost up to top.
Bake in oven at 355°F (180°C) for 25-30 minutes. Place tin on the highest rack of the oven.
chocolate topping 5.25 oz (150 g)
After baking let the muffins cool and remove them from the forms. Melt the chocolate in a water bath. Dip tops of the muffins into it...
.... and let it harden in a cold place.
marzipan 1.75 oz (50 g)
Roll out the marzipan on the board dusted with starch. Cut the stars. Let it harden in a cold place.
Slightly wet the stars with water...
... and immediately stick onto the muffins.
Keep in a cold place. Bake the pastry occasionally and eat over 3-4 days.