MUFFIN (SILKY CAKE)
|SILKY CAKE||g 1000|
|seed oil||g 300|
|eggs - at room temperature||g 350|
Mix all the ingredients in a planetary mixer with the paddle attachment at low speed for 5 minutes.
|pearl sugar||To Taste|
Fill muffin cups 3/4 full with the batter and sprinkle the top with pearl sugar, almond flakes or GRANELLA DI NOCCIOLA, PEPITE DI CIOCCIOLATO etc.
Bake at 180-200°C in a deck oven for 25 minutes.
- You can enrich the recipe with 200g of inclusions, such as PEPITE DI CIOCCOLATO, fresh or frozen blueberries, raisin, candied fruit etc, to create delicious filled muffins.
- You can keep your muffins fresh into hermetic storage boxes even for several days, and over a month when frozen.
- Muffins can also be frozen before baking. In this case, you can bake them straight from the freezer, no thawing necessary.