Still muffins. I do not know what to say, maybe I got an obsession with these little cakes, soft, so customizable that it would be possible to make a different muffin for every day of the week. This time I've prepared the dough with saffron and cherry jam inside. A drop of jam on top, a dusting of icing sugar and in 5 minutes of preparation and 10 cooking here is a quick and healthy snack for children, a delicious breakfast for the companion who must go to work, a snack if you suddenly 'desire for something good'. What more do you want?
Ingredients for 12-14 mini muffins:
- 15th grams of butter
- 210 grams of flour 00 (I use that wheat 00 Molino Castro)
- salt a pinch
- 50 grams of water
- 150 grams powdered sugar
- 210 grams of whole eggs (about 3 and a half, but pesatele)
- half teaspoon of saffron
- a generous teaspoon baking powder
- cherry jam or taste you prefer to taste
- powdered sugar for garnish
Preheat oven to 200 degrees ventilated. Put the butter in a saucepan, the water, saffron and salt and bring to the boil. Combine the flour, stirring vigorously at rain and dry flour over low heat for a few seconds. Remove the Casserole from the heat, transfer the mixture to a bowl and let it cool a few minutes. Combine icing sugar, the yeast and eggs and mix everything until it blends.
Pour a spoonful of the mixture in paper baking cups for muffins, then add a spoonful of jam rasa and cover with another dose of compound, taking care to fill the molds to two-thirds of height.
Bake for 10-12 minutes, until they are swollen, and then let them cool. Sprinkle the sugar cookies with icing and decorate with a little jam.