muffin
Today's recipe is ideal for breakfast or snack, some delicious cupcakes made in a traditional way. With these quantities, 12 muffins come out, but we wanted to go a little further and have baked them in our 16 cm low pan from the collection BRA Efficient , not only have we changed the presentation and we have made it like a cupcake cake, but with this small change we have managed to be more respectful of the environment, thanks to our non-stick we do not need to put any paper mold or any type of fat additional to be able to unmold them.
Ingredients
- 210 gr of wheat flour
- 175 g of sugar
- 190 g of sunflower oil
- 60 grams of milk
- 3 medium eggs
- 10 gr of chemical yeast
- Zest of 1 orange
- A pinch of salt
- Pinions
- Chocolate chips
- Sugar
Preparation
In a bowl, add the flour, baking powder, and orange zest. With the help of a spatula, mix and reserve.
In another bowl, add the eggs and sugar and beat until the mixture whitens. Let's pour the milk, oil and salt, and beat with the rods for one more minute. Then we add this mixture to the mixture of dry ingredients that we had reserved and beat until all the ingredients are well integrated.
Pour the dough into a tupperware, cover and store in the fridge for 24 hours. After the time, beat again with a whisk for a couple of minutes.
Preheat the oven to 250º, option up and down.
The normal thing would be to pour the dough into muffin cups, but we want to go further and we are going to use a couple of our low pans from the collection Efficient 16 cm, thanks to our non-stick we do not need to grease or put any type of paper mold. Pour half the dough into each saucepan, sprinkle with sugar and add chocolate chips to one and pine nuts to the other.
Bake at 210ºC for 35-40 minutes. If we see that it browns a lot on top, we can cover it with aluminum foil.
After the time we stick with a toothpick in the center and if it comes out clean they will be, otherwise we leave in intervals of 5 minutes. As you can see they even have a pompadour and everything, we could say that we have made a cupcake cake.
Photographs and recipe by MJ
