Crys Sáng

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Crys Sáng

Village Nap Muffins

Name: Village Nap Muffins
Prep time: 35 min
Cook time: 35 min
Yield: 5
Cuisine: Internacional
Ingredients: 120 grams cream; 1 cup flour; 2 eggs; 1 teaspoon baking soda; 1 teaspoon vanilla extract; 1/2 cups brown sugar

10 mins

25 mins

Low

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Crys Sáng

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One of the ways I have to remember is through the flavors, sometimes they remind me a moment, sometimes a person. With this recipe I remember my grandmother, because it is her recipe for cream pie, turned into muffin; the result? A muffin, soft, fluffy, full of flavor and memories. With the quantities of this recipe there are 5 large muffins.

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Ingredients

5 portions

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120 grams cream
1 cup flour
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 cups brown sugar

Preparation

Preheat the oven to 220 degrees Celsius.

Grease and flour 5 flaneras.

Cream is whipped at high speed until acremar, then the sugar is incorporated and continues beating.

Once we have a soft dough, the eggs are added one by one.

Then add the vanilla, flour sifted with the baking powder and mix well until everything is incorporated.

3/4 parts of the molds are filled.

Sprinkle the surface of each one with sugar.

Lower the temperature of the oven to 200 degrees and put the muffins for about 25 minutes. This depends on the oven, but they will be ready when they have inflated and look golden. Either way it is convenient to do the stick test.

PRESENTATION

These muffins speak for themselves, once you take them out of the oven they do not last at all ... their smell and consistency is indescribable.

TIPS

It is essential to use pure and unpasteurized cream. Use ranch eggs to guarantee a good result. You can increase the amount of sugar, because the recipe takes a minimum amount to not dull the taste of the cream.

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Village Nap Muffins

Nutritional information

* Percentage of daily values based on a 2,000-calorie diet.

At the moment this recipe does not have the data of the Nutritional Information.

Information per 100gr. Portion, provided by