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Print Recipe
Muffins with Jam Recipe
I saw the muffin recipe in the magazine and realized that I want to bake them. Added cream "Wet meringue"
Cook Time 60 minutes
Servings
Ingredients
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. In softened butter pour sugar.
    In softened butter pour sugar.
  2. Beat butter with sugar.
    Beat butter with sugar.
  3. One by one to drive the eggs. Whip.
    One by one to drive the eggs. Whip.
  4. Pour the sifted flour with baking powder. Gently mix. You can stir it with a mixer on low speed.
    Pour the sifted flour with baking powder. Gently mix. You can stir it with a mixer on low speed.
  5. Put the dough into paper capsules 2/3.
    Put the dough into paper capsules 2/3.
  6. Bake 15-20 minutes at 180 C.
    Bake 15-20 minutes at 180 C.
  7. For the cream with a mixer lightly beat egg whites. Add sugar, vanilla and citric acid. Put on a water bath so that the bottom does not touch the boiling water. Beat with a mixer for 6-9 minutes. Mass is obtained snow-white, lush. When the cream starts to turn on the whisk, remove from the water bath and whisk for another 3-4 minutes. Let the cream cool.
    For the cream with a mixer lightly beat egg whites. Add sugar, vanilla and citric acid. Put on a water bath so that the bottom does not touch the boiling water. Beat with a mixer for 6-9 minutes. Mass is obtained snow-white, lush. When the cream starts to turn on the whisk, remove from the water bath and whisk for another 3-4 minutes. Let the cream cool.
  8. Ready muffins cool, remove the core.
    Ready muffins cool, remove the core.
  9. Fill with jam.
    Fill with jam.
  10. Decorate with cream.
    Decorate with cream.

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