09 Apr We leave the bags and bake.
It’s been a long time since we’ve made a blog entry. As these days of confinement, we are making a lot of patisseries, which we love, we have thought we would share one of these recipes.
These muffins, besides being simple and very good, if we put them in some bunny molds, they are ideal for these Easter days.
120 ml. of milk
250 gr. of sugar
350 gr. of baking flour
250 ml. of sunflower oil
The scrape of a lemon
1 yeast packet
a pinch of salt
First, we separate the egg whites from the egg yolks. Beat the whites with a pinch of salt until stiff peaks form and reserve.
Next, we whiten the yolks with the sugar and the lemon peel. First, add the milk and then the oil, stirring constantly to ensure that they are well incorporated.
Then sift the flour with the yeast and add it to the mixture. Finally, gently add the egg whites.
One trick to make them very fluffy is to leave the dough in the fridge while we preheat the oven to 210°.
Once this time has passed, we spread the mixture in the moulds but only 3/4 of it, to prevent it from sticking out during baking.
So that the bunnies’ moulds don’t go bad, we have baked them in other moulds.
To finish, we bake for 20 minutes at 190°. When we remove them, we let them cool on a rack.
Finally, as they are very beautiful, we have taken some photos with the bunny’s backpack to publish in our instagram @madeama.cat
If you feel in the mood for making it, you’ll tell us how they look. We hope you’re all right. Many encouragements!