:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/DLav4IpHGOzClSz9px96/07aae64037cd354d6405c94d34ce7e.jpeg "Cream for muffins")
Source: Pixabay: LAWJR
Cream for muffins
Every weekend I make these light, creamy muffins for my family. I love them because they are so easy to make and always a big hit. And the cream filling in them just adds to the taste experience.
Ingredients
- 2 egg
- 150 g sugar
- 125 g butter
- 200 g flour
- 1 package baking powder
- 100 ml milk
- 1 package vanilla sugar
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Directions
Mix together the eggs, sugar, butter, flour, baking powder, milk and vanilla sugar. Try to get as smooth a dough as possible. It is important here to add the ingredients in the order they are supposed to be added, so that they can mix well.
Spoon the batter into the muffin tin. I highly recommend using silicone muffin tins, as they are much easier to get the muffins out of.
Bake the muffins in a preheated oven at 180 °C for 20 minutes, until golden brown.
While the muffins are baking, prepare the cream: whip the cream with the icing sugar and vanilla sugar until stiff peaks form. Put the cream in the fridge while the muffins are being made, to keep its consistency.
When the muffins are cool, cut out the tops and spoon the cream into them. Put the tops back on.
You can also sprinkle icing sugar on top of the muffins.
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