Fluffy muffins from grandma’s recipe are nothing complicatedThat is why I like them so much. When I don’t feel like baking a fancy cake, I prepare simple cupcakes. I am sure that guests – children and adults – will eat them. Their biggest advantage is that they remain soft and do not dry up to several days.
I prepare cupcakes from 7 easily available products, which I usually have in my kitchen anyway. They come out moist and grow beautifully. Thanks to the addition of lemon peel, they have a pleasant, slightly refreshing, citrus aftertaste. The ingredient makes them even tastier and not so sweet. You can invite children for preparation that do not dry out – it will be a great opportunity that – just like me – they gain the first culinary experiences.
Ingredients:
- 3 eggs (previously removed, at room temperature),
- 200 g of white sugar,
- 200 ml of olive oil or sunflower oil,
- lemon peel,
- 200 g of wheat flour,
- 16 g of baking powder,
- A pinch of salt.
Method of performance:
1) Screw the large lemon thoroughly and wash under hot water. Grate the skin on small grater mesh (but only the yellow part, because white albedo is bitter). Set aside.
2) Put the eggs into a bowl, add sugar. Whip the mixer at high speed until light yellow, fluffy mass (from a few to even several minutes).
3) Then, while mixing, start adding the oil with a thin stream.
4) Pour lemon zest into the dish and mix gently to combine the ingredients.
5) Sift the flour to a separate bowl, add baking powder and a pinch of salt. Mix Gradually add dry ingredients to the dish with egg mass, stirring with a spoon, to combine into a uniform dough.
6) Cover the bowl with dough with cling film and put in the fridge for 30 minutes (thanks to this the muffins will grow better).
7) In the meantime, heat the oven to 220 degrees Celsius, in top-down mode. Place paper curlers in a metal form for muffins. Remove the dough and fill it with each curler up to 2/3 of the height. If you want the cupcakes to crunch a bit, you can sprinkle them with sugar before putting them in the oven.
8) Bake at 220 degrees Celsius for about 5 minutes. Then lower the temperature to 180 degrees Celsius and bake another 10-15 minutes. Check that they do not bother too much (but under no circumstances open the oven while baking, because the muffins will fall). They should have a golden brown color.
9) Perform the so -called The stick test (stick the toothpick in the muffin – if it is clean after removing, without traces of dough, the cupcakes are ready). Take the form out of the oven and leave it on the grid until completely cool. It is best to place them in a warm room, not with an open window (so that there are not too much temperature differences).
10) To maintain a soft and fluffy consistency of cupcakes, transfer completely cool into a metal box or a tight container. In this way they are fresh up to several days.
Read also:
My grandmother served fluffy muffins without any additions. Before baking, she only sprinkled them with sugar, so that they were pleasantly crunchy on the top. I – with one in a row – decided to experiment a bit, exchanging ingredients or decorating cupcakes.
What can you add to the muffin? I recommend use an orange peel instead of the lemonif you like a more expressive taste. I just burned and thoroughly scrubbed one larger orange and struggled her skin on the fine grater. I thought not to wipe albedo, i.e. a bitter, white part right under the skin. In turn, when children were to appear among the invited guests, I baked for them the version slightly sweeter. I added a teaspoon of vanilla extractwhich blended in with lemon skin wonderfully.
I also happened to decorate fluffy muffins that do not dry out. I baked them according to my grandmother’s base recipe and then I sprinkled with powdered sugar. They came out sweet, so I covered them next time orange icing (I mixed powdered sugar with orange juice and poured cooled cupcakes).
To strengthen the lemon aroma, I also prepared once lemonwhich I squeezed on top. I mixed 250 g mascarpone cheese with 2 tablespoons of powdered sugar. I poured the juice squeezed from half of the lemon and mixed at low speed, only to combine. Then I beat 300 ml of 30% cream and gently, with a silicone spatula, I mixed into the mass. I put the cream into the fridge for an hour to concentrate. Just before giving cupcakes to guests, I decorated them with a confectionery sleeve.
Fluffy muffins from my grandmother’s recipe are soft as fluff for several days. This is a great dessert proposal for every occasion – from a weekend dessert to a sweet treat at the ceremony.
Source: NowowoPuje.pl
