V-ZUG Combair-Steam S, Рецепты

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110 111 Desserts Pastries
Blueberry muffins Chocolate and
banana muffins
Apricot and
marzipan muffins
Carrot muffins
Preparation: 25 minutes
|
Cooking: 35 minutes
Original baking tray
12 Muffin cases, Ø approx. 6 cm
100 g soft butter
175 g sugar
1 packet of vanilla sugar
2 eggs
250 g white flour
2 tsp baking powder
1 pinch of salt
1½ dl milk
200 g frozen blueberries or bilberries
Beat the butter, sugar and vanilla sugar until pale 1
and fluffy, then add the eggs and continue to
beat until the mixture has a creamy consistency.
Mix the flour, baking powder and salt together and
incorporate into the mixture. Stir in the milk and
blueberries.
Put the mixture into the muffin cases, filling them
2
only around half full, as the mixture will rise.
Put the original baking tray with the muffins on it
3
into the preheated cooking space at level 2.
Hot air 160 °C, 35 minutes.
Original baking tray
12 Muffin cases, Ø approx. 6 cm
100 g soft butter
175 g sugar
1 packet of vanilla sugar
½ tsp ground cinnamon
2 eggs
250 g white flour
2 tsp baking powder
1 pinch of salt
2 ripe bananas
50 g mini chocolate cubes
50 g nuts, chopped
Beat the butter, sugar, vanilla sugar and cinnamon
1
until pale and fluffy, then add the eggs and
continue to beat until the mixture has a creamy
consistency. Mix the flour, baking powder
and salt together and incorporate into the mixture.
Chop and puree the bananas, then stir them
into the mixture, together with the mini chocolate
cubes and nuts.
Put the mixture into the muffin cases, filling them
2
only around half full, as the mixture will rise.
Put the original baking tray with the muffins on it
3
into the preheated cooking space at level 2.
Hot air 160 °C, 35 minutes.
Original baking tray
12 Muffin cases, Ø approx. 6 cm
100 g soft butter
175 g sugar
1 packet of vanilla sugar
2 eggs
250 g white flour
2 tsp baking powder
1 pinch of salt
30 g chocolate powder
1½ dl milk
12 frozen apricot halves
80 g marzipan
Beat the butter, sugar and vanilla sugar until pale
1
and fluffy, then add the eggs then continue to
beat until the mixture has a creamy consistency. Mix
the flour, baking powder, salt and chocolate
powder together and incorporate into the mixture.
Stir the milk in.
Put the mixture into the muffin cases, filling them
2
only around half full, as the mixture will rise. Put the
apricot halves on to the mixture, skin side down,
and place a small ball of marzipan into the hollow
of each apricot.
Put the original baking tray with the muffins on it
3
into the preheated cooking space at level 2.
Hot air 160 °C, 35 minutes.
Original baking tray
12 Muffin cases, Ø approx. 6 cm
100 g soft butter
175 g sugar
1 packet of vanilla sugar
2 eggs
250 g grated almonds
150 g white flour
2 tsp baking powder
1 pinch of salt
100 g carrots, finely grated
100 g yoghurt
12 marzipan carrots
Beat the butter, sugar and vanilla sugar until pale
1
and fluffy, then add the eggs and continue to
beat until mixture has a creamy consistency. Mix the
grated almonds, flour, baking powder and salt
together and incorporate into the butter mixture. Stir
the yoghurt and carrots in.
Put the mixture into the muffin cases, filling them only
2
around half full, as the mixture will rise. Put a
marzipan carrot on top of each muffin.
Put the original baking tray with the muffins on it
3
into the preheated cooking space at level 2.
Hot air 160 °C, 35 minutes.