Muffins with huckleberries or blueberries
Ingredients (serves 8)
Muffins
- Cake flour 350 g
- Baking powder 10 g
- Baking soda 5 g
- Eggs 2 pcs.
- Sugar 100 g
- Cream 18% 100 g
- Rapeseed oil 60 g
- Lemon juice 30 g
- Huckleberries / blueberries 200 g
Crumble
- Wheat flour 60g
- Sugar 40 g
- Butter 50 g
Method:
Crumble
- Pour flour and sugar into a bowl, add butter, mix and then knead.
- Transfer the crumble to another bowl and set aside in the fridge.
Muffins
- Line a muffin tin with paper cups.
- All the ingredients for the batter should be at room temperature.
- Sift flour into a bowl together with baking powder and baking soda.
- Combine the eggs with the sugar, cream, oil and lemon juice.
- Add wet ingredients to dry ingredients, stir gently with a spoon just until well combined (you can use a mixer on the lowest speed).
- At the end add the huckleberries and stir again.
- Spoon the batter up to 2/3 of the height of the muffin cups and sprinkle the crumble on top.
- Bake the muffins in the oven set to Basic Baking / P06S.
See other recipes for
FullSteam oven
Recommended products
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- Polecany
