Easter muffins
CMS RECIPE DETAILS INGREDIENTS
- 180 g wheat flour
- 170 g cottage cheese/curd
- 150 g butter
- 150 g sugar
- 3 eggs
- 1 teaspoon baking powder
- Pinch of salt
- Vanilla sugar
Whipped cream :
- 200 ml heavy cream
- 100 g sugar
- Pinch of vanilla sugar
CMS RECIPE DETAILS PREPARATION VIDEO
Crack eggs into a bowl, add sugar, salt, vanilla sugar, and beat lightly, add soft butter and mix. Add the curd and stir thoroughly. Add flour, baking powder, and stir until uniform. Place the batter into ramekins slightly above half. Bake at 200 C for 25–30 minutes. Meanwhile, prepare the whipped cream: beat te heavy cream, sugar, and vanilla sugar. Top the muffins with whipped cream and canned apricot halves.
CMS RECIPE DETAILS PREPARATION
Crack eggs into a bowl, add sugar, salt, vanilla sugar, and beat lightly, add soft butter and mix. Add the curd and stir thoroughly. Add flour, baking powder, and stir until uniform. Place the batter into ramekins slightly above half. Bake at 200 C for 25–30 minutes. Meanwhile, prepare the whipped cream: beat te heavy cream, sugar, and vanilla sugar. Top the muffins with whipped cream and canned apricot halves.
Easter muffins
CMS RECIPE DETAILS INGREDIENTS
- 180 g wheat flour
- 170 g cottage cheese/curd
- 150 g butter
- 150 g sugar
- 3 eggs
- 1 teaspoon baking powder
- Pinch of salt
- Vanilla sugar
Whipped cream :
- 200 ml heavy cream
- 100 g sugar
- Pinch of vanilla sugar
CMS RECIPE DETAILS PREPARATION
Crack eggs into a bowl, add sugar, salt, vanilla sugar, and beat lightly, add soft butter and mix. Add the curd and stir thoroughly. Add flour, baking powder, and stir until uniform. Place the batter into ramekins slightly above half. Bake at 200 C for 25–30 minutes. Meanwhile, prepare the whipped cream: beat te heavy cream, sugar, and vanilla sugar. Top the muffins with whipped cream and canned apricot halves.