Now I have my little humble blog in the last week have neglected something, because a very persistent cold with unpleasant side effects such as fever and discomfort like I had a firm grip. Totally uncharacteristic of me, can not remember that I had ever set for a week because SOWAS out of action. (My mother also confirmed that there had been at my desk as a child before.) Now my neck is indeed under attack and so my voice still hampering my natural desire to communicate, unfortunately, extremely o) (detractors say, for my environment it would have been a very relaxing week ...), but sitting at a desk and type is again, so I can at least live out my virtual need to communicate again:)
Now I've done, after all, for almost two weeks here have not posted too sweet ... This will now's also the first time have an end, because now there's time for afternoon tea time a round of muffins. I had baked last weekend for a quick, when my parents for coffee came to visit. Although the two had previously impressed upon me by phone that they do not eat sweets, would the good intentions and so, you know ... I do believe, but no word o) and stir once rather quickly to a muffin, with cranberries, cause they fit so nicely to my new muffin tins ...
Lo and behold, what a joy when the visit saw the well-filled pie plate ...! And not a word of good intentions, and similar oddities. We tasted these muffins are very good, the cranberries give a nice sweetness, a dash of butter milk and grated lime zest make for a pleasant fresh taste. Quickly and super tasty, so thumbs up!
recipe
for twelve piece
175g butter
175g sugar
1 pinch salt
3 tsp vanilla sugar
4 eggs (size M)
rind and juice of one lime
300g flour
1 / 2 sachet baking powder ( 1 packet in the original, but seemed a bit much)
75 ml buttermilk
175g cranberries 100g caster sugar
oven to 175 degrees (convection 150 degrees) Preheat. Butter, sugar, salt and vanilla sugar with the whisk of the hand mixer until creamy. Eggs one by one. Stir in lime zest and juice and 50 ml of buttermilk. Mix flour with baking powder and stir just below the already mixed other ingredients. Fold in cranberries 125g.
A muffin tin with paper cases interpret and distribute the weight evenly with a spoon into the cups. They should not be completely filled because the muffins to rise during baking. Bake in the oven and bake for 20-25 minutes. test with a wooden stick and see if the muffins are done - if not more dough sticks on sticks, the muffins from the oven. let muffins cool for about 10 minutes in the mold, then remove and cool completely on a wire rack.
In the meantime, powdered sugar and butter 25 ml milk to a thick Stir casting. Miscellaneous 50g cranberries chop into small pieces. Cast into a piping bag or freezer bag, fill a small corner cut off and cast iron pipe onto the cupcakes. Sprinkle with the chopped cranberries and allow to dry.
source
www.lecker.de
0 comments:
Post a Comment