Blog der Familie Motzet

Stollen-Muffins with fig and date

Werner Motzet  November 28 2010 09:35:26 AM
 
I like this muffins as it is easy to make and one muffin is the "right" portion.
Also my collegues like it, so I decided to presentate the recipe here:

Incredients
(for 12 muffins):
  • 3,5 oz. (100g) tried date (pitted)
  • 3,5 oz (100g) tried fig
  • 3,5 halfstick (200g) creamy Butter and 1 halfstick (50g) Butter
  • 5,3 oz (150g) sugar
  • 2 teaspoon (8g) vanilin-sugar
  • 3 eggs
  • 9,7 oz (275g) meal
  • 3 teespoon backingpowder
  • 1 teespoon cinnamon
  • 1 teespoon stollen-condiment
  • 3 tabelspoon milk
  • 3,5 oz (100g) sugar powder
  • salt
  • 12 Papermold (diameter 2")

Creating:

Dice the date and fig and springle wiht drops of Rum.

Agitate the 3,5 halfstick (200g) creamy Butter, 1 Pintch of salt, sugar and vanilinsugar with the eggbeater of the stirring gear creamy. stir one egg after another. Mix meal, packingpowder and condiments and stir it whit the milk. Agitate date and fig.

Put the papermold into the mold.Fill the dough into the papermold and put it into the pre-heated oven (E-oven: 325F (175°C) / circulation air oven: 300F (150°C) / Gas Mark: 2) hold it 25-30 minutes in the oven.

melt 1 halfstick (50g) butter and butter the hot muffins. use half of the sugar powder to powder the hot muffins. let the muffins cool of.

Then powder the mufffins with the rest of the sugar powder

(Source: Lecker, kochen&genießen, No. 12/2007)

german Version of this recept: Motzet's Cooking database
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