Creamy muffins with guelder rose
Description
Perfectly pairs with tea and coffee. Once the muffins are baked, remove them from the oven and cover with a towel until completely cooled. This will keep the muffins soft. Then remove them from the molds and arrange on a serving plate. If desired, dust the muffins with powdered sugar for a decorative touch. Serve warm or chilled. Ideal with tea.
Instructions
- 1
Step 1
Separate the viburnum berries from the stems, keeping them intact without damaging their delicate skin.
- 2
Step 2
Rinse thoroughly under running water, place in a bowl. Then add a tablespoon of flour to the damp viburnum.
- 3
Step 3
Gently mix the rowanberries with the flour. This is necessary to prevent the berries from sinking to the bottom when you mix them into the batter.
- 4
Step 4
Cut the butter into thin strips and let it stand at room temperature until it softens slightly. Then add the sugar and cream it together with the butter.
- 5
Step 5
Add raw chicken eggs to the butter mixture. If they are small, use three; two large eggs will be enough.
- 6
Step 6
Add as much flour as the dough can absorb. Approximately, it will be one cup. Be sure to sift the flour.
- 7
Step 7
Add milk to the other ingredients, previously mixed.
- 8
Step 8
Mix the batter thoroughly. It should be quite liquid. Add the flour-coated viburnum berries, and mix everything again.
- 9
Step 9
Place the dough with berries into the molds. Then preheat the oven to 190 degrees, put the cupcakes in and bake for about half an hour until done.