Today I recommend a wonderful breakfast, quick without a lot of preparation.
No strange ingredients and simple!
Ingredients for 20 muffins (in the aluminum pan)
3 1/2 fl. flour p.o.c.
3 tbsp. baking powder
1 tsp. salt
1 tsp. nutmeg
1 tsp. cinnamon
1 1/2 fl. granulated sugar
2/3 fl. seed oil
2 eggs
1 1/2 fl. milk
jam of our choice, 1 kg. for each muffin
For the overlay
1/2 fl. melted butter
and sprinkling with 2/3 fl. granulated sugar + 1 tsp. cinnamon
Implementation
Grease our muffin cases with a little seed oil.
In a bowl, mix 2/3 fl. sugar with cinnamon and leave them aside for the end.
The process is the classic one, that is, in a bowl we beat the seed oil with the sugar, eggs and milk and combine with the solid ingredients. Stir to incorporate the solids into the liquids and stop.
In each pouch we put a not completely full tablespoon of dough mixture, carefully leave a spoonful of our favorite jam in the center and cover with a not quite full tablespoon of dough.
We bake our muffins until they are nicely browned for about 20 minutes at 175 degrees (I put air on the middle rack, everyone bakes them in their own oven though).
Until they come out of the oven, melt the butter, turn it into a small bowl and as soon as the muffins come out, carefully remove them from the cases (warm but careful not to damage them), dip their upper part into the butter and dip again in the cinnamon sugar to catch their buttered surface.
By @epipantosepistitou-efik.blogspot. Thanks for inspiring us!
Today I recommend a wonderful breakfast, quick without a lot of preparation.
No strange ingredients and simple!
Ingredients for 20 muffins (in the aluminum pan)
3 1/2 fl. flour p.o.c.
3 tbsp. baking powder
1 tsp. salt
1 tsp. nutmeg
1 tsp. cinnamon
1 1/2 fl. granulated sugar
2/3 fl. seed oil
2 eggs
1 1/2 fl. milk
jam of our choice, 1 kg. for each muffin
For the overlay
1/2 fl. melted butter
and sprinkling with 2/3 fl. granulated sugar + 1 tsp. cinnamon
Implementation
Grease our muffin cases with a little seed oil.
In a bowl, mix 2/3 fl. sugar with cinnamon and leave them aside for the end.
The process is the classic one, that is, in a bowl we beat the seed oil with the sugar, eggs and milk and combine with the solid ingredients. Stir to incorporate the solids into the liquids and stop.
In each pouch we put a not completely full tablespoon of dough mixture, carefully leave a spoonful of our favorite jam in the center and cover with a not quite full tablespoon of dough.
We bake our muffins until they are nicely browned for about 20 minutes at 175 degrees (I put air on the middle rack, everyone bakes them in their own oven though).
Until they come out of the oven, melt the butter, turn it into a small bowl and as soon as the muffins come out, carefully remove them from the cases (warm but careful not to damage them), dip their upper part into the butter and dip again in the cinnamon sugar to catch their buttered surface.
By @epipantosepistitou-efik.blogspot. Thanks for inspiring us!
