Berry muffin
A moist and delicious muffin. Berries can be any kind of berries: currants, cranberries, cherries, fresh or frozen. Delicious and quick baking for every day.
Moist and delicious.
Constituents (for a 1 liter mold):
- flour - 200g .
- eggs - 2 pcs.
- sugar - 100 gr.
- cream butter - 90 gr.
- cream (20%) - 75 ml
- leavening agent - 2/3 tsp.
- ginger powder - 1/2 tsp.
- vanilla extract - 1/2 tsp (or vanilla sugar - 10 g) .
- salt - a pinch
- frozen or fresh berries - 300 gr .
Cooking a muffin with berries:
Heat the oven to 175 degrees. Line a muffin mold with baking paper.
Melt the butter. Beat the eggs with a mixer on high speed, gradually adding sugar until it is completely dissolved and the mass increases 2-3 times.
Mix the eggs with a mixer.
Add the melted butter, cream, ginger powder, vanilla extract and mix. Then add the sifted flour, leavening agent, salt and mix well again.
Add the sifted flour, baking powder, salt and mix well.
After that, add the berries (if the berries are frozen, don't defrost them beforehand, just run hot water over them to get rid of the ice that has accumulated on the berries) and mix the batter.
Pour the batter into the prepared mold and smooth the surface.
Bake the cupcake until done - about 45-75 minutes (depending on oven).
Check the readiness of the cupcake with a wooden toothpick. Don't worry if there is a crack in the middle of the muffin, it's normal - the hot steam inside the muffin breaks the baked crust.
Remove the finished cupcake from the oven and cool in the mold for 8-10 minutes, then remove from the mold and cool completely on the rack.
If desired, the cupcake can be covered with cream or sprinkled with powdered sugar.
Bon appetit!
