Ricette in lingua inglese

Strawberry and thyme tart

Strawberry and Thyme tart

Crostata alla fragola e timo con scritta in legno

Strawberry and thyme tart with cocoa and lactose free shortcrust pastry

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Summer is coming and also the time to leave behind too creamy and calorific desserts for something fresher.
Today I wanted to bake a strawberry tart, but instead of using the fruit only to decorate, I thought of preparing a strawberry cream and I added a little thyme to give more freshness, the crunchiness
instead comes from the cocoa lactose-free shortcrust pastry shell, and to finish fresh strawberries and shortcrust pastry flowers

Pasticci Fatati

Preparation Time:

45 Minutes

Rest Time:

3 hours at +4° C

Pasticci Fatati

Cooking Time:

17-20 Minutes

Pasticci Fatati

Portions:

8

Pasticci Fatati

Cooking method:

Oven

Pasticci Fatati

Difficulty:

Medium

Ingredients for the case:

  • 100 g lactose free butter;
  • 27 g yolk.
  • 157 g Flour 00 (110W);
  • 10 g Bitter cocoa.

Ingredients for the strawberry and thyme cream:

  • 60 g Strawberries;
  • 24 g Sugar;
  • 18 g Corn starch.
  • 180 g Rice milk;
  • A pinch of Thyme..

Ingredients for the decoration:

  • 1 Strawberry;
  • White chocolate stars s required.
  • Thyme as required;
  • Rpyal icing flower.

Tools

  • Pot;
  • Micro-perforated ring of 15 cm in diameter;
  • Ceramic pearls or dried beans;
  • Non-stick micro-perforated mat;
  • A kitchen pkaanetary mixer;
  • Whisk for sweets;
  • Hand blender;
  • Rolling pin (4mm of thickness).
fasi per preparare la frolla sablè al cacao pre la crostata pere e cioccolato

Prepare the cocoa sablé shortcrust pastry

In the planetary mixer with the leaf whisk, whip the butter with the sugar, flour and cocoa until you get a sandy consistency.
Add the egg yolks at speed 1, if the mixture is hard, raise the speed and using a spatula turn the mixture from bottom to top.
Form a loaf and let it rest in the fridge at + 4 ° C for at least 2 hours, to reduce resting times, make a longer and thinner loaf in order to increase the surface in contact with the cold

Bake the cocoa shortcrust pastry

Remove the dough from the fridge, roll out the pastry to a thickness of 4 mm and obtain the disc for the base of the tart, in the same way obtain the edge, place it inside the micro-perforated ring and cut the excess, if the strip is not enough, do not worry, any separation points will become fixed during cooking.
Place the ring in the refrigerator at + 4 ° C for at least 20 minutes, in the meantime preheat the convection oven to 185 ° C. Prepare the flowers for decoration, you can roll out the pastry to a thickness of 4 mm and obtain them with an ejection mold, or make these very simple. For each flower: create 6 balls of the same size, place one in the centre  engrave a V on the other 5 with the back of the knife, arrange the balls with the V around the one in the centre and place in the refrigerator.
Place the ring and the biscuits on a micro-perforated mat, place a sheet of baking paper inside the ring and fill it with ceramic balls, this last step is not necessary, but I recommend it.
Place in the oven, lower the temperature to 180 ° C and bake for 15 minutes, then remove the ceramic balls
and baking paper and put it back in the oven for the remaining time.
Allow the shell and decorations to cool.

fasi per cuocere il guscio di frolla sablé al cacao
fasi per preparare la crema alle fragole e timo

Prepare the strawberry and thyme cream

While the tart case cools, prepare the strawberry and thyme cream: pour the strawberries, thyme and sugarinto the hand blender jug and whisk, add the rice milk and blend further.

Pour the mixture into a pot, add the corn starch and mix with a hand whisk, put on a low heat and bring to a boil, when the cream has thickened, remove from the heat and allow to cool quickly.

Assemble the strawberry and thyme tart

Place the cocoa shortcrust pastry case on a sweet tray and fill it with the strawberry and thyme cream, level with a spatula and leave to rest in the refrigerator at + 4 ° C for at least 30 minutes.
Wash the strawberry to be used for decoration and with a sharp knife cut it lengthwise without reaching the stem, then open the strawberry into a fan and place it on the cake, decorate with cocoa shortcrust flowers, white chocolate stars, thyme and small royal icing flowers; place the latter them only when serving because in contact with the cream they will soften.

farcire ed assemblare la crostata alle fragole e timo
primo piano della crostata alle fragole e timo

Consigli

If you love lactose free biscuits, you should also try Cookies

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Vegan orange chocolate muffins

Vegan Orange Chocolate muffins

muffins vegani all'arancia e cioccolato versione natalizia

Vegan orange chocolate muffins

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I’m lactose intolerant, and I’m searching for alternative and healthier recipes.

This week I made vegan orange chocolate muffins, easy sweets, ready in a few minutes and perfect for breakfast.

About the ingredients:

  • orange juice, perfect, because it’s a seasonal fruit,
  • spelt flour, rich in fibre, in group B vitamins, proteins, and the essential amino acid methionine,
  • whole cane sugar, less calorific than refined sugar,
  • sunflower seed oil, in order to give softness.
Pasticci Fatati

Preparation time:

7 Minutes

Rest time:

Pasticci Fatati

Cooking time:

20 Minutes

Pasticci Fatati

Portions:

3

Pasticci Fatati

Cooking method:

Oven

Pasticci Fatati

Difficulty:

Easy

Ingredients for vegan orange chocolate muffins

  • 70 g spelt flour;
  • 2.6 g baking powder;
  • 20 g chocolate drops;
  • 40 g whole cane sugar;
  • vanilla powder to taste.
  • 80 ml orange juice;
  • zest of half an orange;
  • 20 ml sunflower seed oil;
  • icing sugar.

Strumenti necessari

  • muffin mould;
  • paper cups;
  • bowl;
  • kitchen whisk;
  • spoon.
fasi per preparare i muffins arancia e cioccolato

To prepare the vegan orange chocolate muffins

Preheat the convection oven to 180° C and place the paper cups into the muffin mould.

Add the spelt flour to the whole cane sugar, baking powder and the zest of orange and mix.

Put the orange juice and the oil in a measuring jug and mix. 

Add the liquid mixture to the dry mixture and whisk, when you have finished, add chocolate drops and mix.

Pour the mixture into 3 paper cups until they are ⅔ full, bake for 20 minutes.

Remove them from the oven, when the muffins have cooled down, dust with icing sugar

muffins vegani all'arancia e cioccolato

Consigli

  • if you prefer, you can dust with coloured icing sugar;
  • Muffins will remain fresh for 2-3 days stored in a tin box or in a vacuum container;
  • if you love vegan muffins, you should also try non-dairy strawberry muffins
muffins alle fragole - strawberry muffins

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Non- dairy Strawberry muffins

Non-dairy strawberry muffins

Muffins alle fragole

Non diary strawberry muffins

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A few days ago I found out that I am lactose-intolerant, my first thought was “Oh no … no more sweets!” After a moment of discomfort; I thought that I didn’t have to give up dessert, but that I had to think of something without lactose.

We say “Business before pleasure”, first of all I thought of survival, that is my need to have breakfast.

The non-dairy strawberry muffins don’t contain milk or derivates, and they are soft because they contain sunflower seed oil and strawberry compote, I recommend them…

Pasticci Fatati

Preparation Time:

10 Minutes

Rest time:

Pasticci Fatati

Cooking time:

20 Minutes

Pasticci Fatati

Portions:

4

Pasticci Fatati

Cooking method:

Oven

Pasticci Fatati

Difficulty:

Easy

Ingredients for strawberry muffins

  • 60 g Strawberries;
  • 83 g Flour 00;
  • 50 g Sugar;
  • Vanilla powder to taste.
  • 28 g Egg;
  • 4 g Baking powder;
  • 15 ml Sunflower seed oil.

Tools

  • Bowl;
  • Muffin mould;
  • Paper cups;
  • Ice cream scoop;
  • Kitchen whisk;
  • Hand blender.
fasi per preparare i muffins alle fragole

Prepare the strawberry muffins

Preheat the convection oven to 180° C and place the paper cups into the muffin mould.

Blend the strawberries, if you prefer, you can leave some pieces.

Whisk the egg with the sunflower oil, add the flour, baking powder and vanilla powder, mix and gradually add the strawberry compote.

Pour the mixture into 4 paper cups until they are 2/3 full, bake for 20 minutes.

muffins alle fragole - strawberry muffins

Tips

muffins integrali con noci e cioccolato bianco

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Non dairy and gluten free Cookies

Non dairy and Gluten free Cookies

cookies non dairy e gluten free

Non dairy and Gluten free Cookies

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I love classic cookies and mostly those filled with Nutella, today, I’d like to propose to you a recipe without gluten and lactose.

If you are wondering, non-dairy and gluten free cookies are as crumbly as those classic and equally tasty.

I just have to wish you Buon Appetito!

Pasticci Fatati

Preparation time:

10 Minutes

Rest time:

Pasticci Fatati

Cooking time:

15 Minutes

Pasticci Fatati

Portions:

5

Pasticci Fatati

Cooking method:

Oven

Pasticci Fatati

Difficulty:

Easy

Ingredients

  • 28 g Egg;
  • 50 g Sugar;
  • 30 g Sunflower seed oil;
  • 105 g Rice flour.
  • 25 g Chocolate drops;
  • 1 g Baking powder;
  • Vanilla powder to taste;
  • a pinch of salt.

Tools

  • Fork;
  • Bowl;
  • Ice cream scoop;
  • Non-stick micro-perforated mat.
fasi per preparare i cookies gluten free e non dairy

Prepare the non-diary and gluten free cookies

Preheat the convection oven to 185°C.

Put the egg in a bowl, add the sugar and beat with a fork. 

Add the sunflower seed oil and beat with a fork, add the rice flour, the vanilla powder, the baking powder and the salt, mix until the mixture is homogeneous.

Add the chocolate drops and mix.

Using the ice cream scoop, create 5 cookies on the non-stick micro-perforated mat, put in the oven, reduce the temperature to 180° C and bake for 15 minutes.

cookies non dairy e gluten free

Consigli

  • If you love gluten and lactose free biscuits, you should also try Lavender biscuits;
  • Cookies will remain fresh for 5-7 days if kept in a tin box.
biscottini alla lavanda nella cassettina di legno - lavender biscuits

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Violet sugar

Violet Sugar

zucchero alla violetta

Violet Sufar

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In my sweets I like to include non-traditional flavours such as rose, lavender or violet, unfortunately these flowers aren’t available all year round in my garden, so I thought to create flavoured sugar to have always my favourite tastes available.

For my sugar I chose the violet, an edible flower that grows in gardens, rich in vitamins A and C, perfect for sweets, for tea, but also as a Christmas gift for friends, perhaps with lavender biscuits.

Pasticci Fatati

Preparation Time:

30 Minutes

Rest time:

24-48 Hours

Pasticci Fatati

Cooking time:

Pasticci Fatati

Portions:

Pasticci Fatati

Cooking Method:

Pasticci Fatati

Difficulty:

Easy

Ingredients

  • 100g sugar.
  • 10 g violet flowers.

Tools

  • Baking tray;
  • Thermomix.
fasi per preparare lo zucchero alla violetta

Prepare the violet sugar

First, collect the violets in a safe place, to be sure that they are not contaminated by pesticides or other substances, wash the violets to remove any insects, cut the stem and let them dry on absorbent paper.

Pour the flowers (leave it a small part to dry on the paper towel) and sugar into the Thermomix mug, activate it for a few seconds at a time to chop the flowers, in this way they will release the colour and essence of violet, be careful because the more you blend, the more the sugar will become fine, so regulate yourself as you like.

Spread the sugar on the baking tray and let it dry for 24-48 hours with the whole flowers, mix occasionally. Once dry, pour the sugar into an airtight glass jar.

zucchero alla violetta - violet sugar

Consigli

  • When you prepare the violet sugar the colour is violet, but little by little it lightens

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Bran lemon muffins with mascarpone

Bran lemon muffins with mascarpone

muffins con mascarpone e limone disposti su tagliere di legno con farina verna e mascarpone

Bran lemon muffins with mascarpone

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Just like Picasso, who went through the Blue period and then that the Cubist, in the same way, last year I went through the Shortcrust period, and now I’m going through my Muffins period.

Today I wanted to try a new recipe without butter… but not the classic extra light recipe.

I started by choosing a bran flour, with a good protein, lipid and mineral content, then I chose brown sugar, rich of vitamins and mineral salt… and I finished with mascarpone, because in this fresh cheese there are 40% less lipids than in butter.

Pasticci Fatati

Preparation time:

15 Minutes

Rest time:

Pasticci Fatati

Cooking time:

20 Minutes

Pasticci Fatati

Portions:

6

Pasticci Fatati

Cooking method:

Oven

Pasticci Fatati

Difficulty:

Easy

Ingredients for the bran lemon muffins with mascarpone

  • 100 g bran flour;

  • 75 g brown sugar;

  • 40 g rice milk;

  • 1 medium egg.

  • 23 g potato starch;

  • 4 g baking powder;  

  • Zest of half a lemon;

  • a pinch of salt.

Tools

  • Muffin mould; 
  • Paper cups;
  • Ice cream scoop
  • Cups.
passaggi per preparare i muffins al mascarpone e limone

Prepare the bran muffins

Preheat the convection oven to 180° C and place the paper cups into the muffin mould.

In a bowl, beat the mascarpone with brown sugar using a whisk,  until they are well mixed. Add the egg and mix again.

In another bowl, mix the bran flour with the potato starch, a pinch of salt and the baking powder.

Add the dry mixture to the mascarpone and mix. Add the grated lemon zest and lastly, add the rice milk and mix it thoroughly.

Pour the mixture into 6 paper cups until they are 2/3 full and cook for 20 minutes.

Take them out of the oven and let them cool before eating.

muffins integrali con noci e cioccolato bianco

Tips

muffins al limone senza burro con mascarpone su asse di legno e nello stampo - bran lemon muffins

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Bran muffins with nuts and white chocolate

Bran Muffins with nuts and white chocolate

muffins integrali

Bran Muffins with nuts and white chocolate

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Before the holidays we go on a diet for the swimsuit season… after the holidays we start with good intentions to start to go on a diet and go to the gym to lose the kilograms piled during the holidays… in conclusion we aren’t never happy.

 

To satisfy this desire of light and healthy foods, today I’d like to suggest these bran muffins, prepared with bran flour and enriched with nuts, a good source of proteins, vitamins, folic acid, fibre and antioxidants.

If you prefer a bit of sweetness, I suggest you also add the white chocolate chips

Pasticci Fatati

Preparation time:

15 Minutes

Rest time:

Pasticci Fatati

Cooking time:

20 Minutes

Pasticci Fatati

Portions:

6

Pasticci Fatati

Cooking method:

Oven

Pasticci Fatati

Difficulty:

Easy

Ingredients for the bran muffins with nuts and white chocolate

  • 130 g bran flour;
  • 20 g nuts;
  • 75 g acacia honey;
  • 1 medium egg;
  • 30 ml sunflower oil.  
  • 4 g baking powder;
  • 30 g white chocolate chips;
  • 62 g rice milk;
  • a pinch of vanilla powder;
  • a pinch of salt.

Tools

  • Muffin mould; 
  • Paper cups;
  • Sieve;
  • Ice cream scoop/ Spoon
  • Cups;
  • Spatula.
fasi per preparare i muffins integrali

Prepare the bran muffins

Preheat the convection oven to 185° C and place the paper cups into the muffin mould.

In a bowl sift the bran flour with a pinch of salt and a pinch of vanilla powder and the baking powder, add the chopped nuts and the white chocolate chips and mix.

In another bowl beat the egg with the acacia honey and the sunflower oil. Add the liquid mixture to the dry mixture and mix it very well, lastly add the rice milk.

Pour the mixture into 6 paper cups until they are 2/3 full, lower the oven temperature to 180°C and cook for 20 minutes, or until they are well leavened and golden on the surface.

To check cooking, do the toothpick test: insert the toothpick in a muffin, if it comes out clean, the muffins are cooked.

Take them out of the oven and let them cool before eating.

muffins integrali con noci e cioccolato bianco

Tips

muffin classico completato

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LAVENDER BISCUITS (gluten and lactose free)

Lavender biscuits (gluten and lactose free)

lavender biscuits - biscotti alla lavanda gluten e lactose free

Print or download this recipe!

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Lavender biscuits (Gluten and lactose free)

When I go out into the garden and I smell the lavender, my memory receptors are activated; today I wanted  throw in also a food memory, so I thought to try to prepare biscuits with whipped gluten and lactose free shortcrust pastry.

The smell of these biscuits is unmistakable and persistent, but the taste is very delicate and it’s perfect with coffee at the end of the dinner, or for a tea with friends.

These biscuits are without gluten and lactose, and so they are suitable for almost everyone, but in addition to this, it’s important to remember that lavender has anti-inflammatory, relaxing and digestive properties, so it’s a cure-all for the body.

Pasticci Fatati

Preparation time:

15 Minutes

Rest time:

Pasticci Fatati

Cooking time:

15 Minuti

Pasticci Fatati

Portions:

25 biscuits

Pasticci Fatati

Cooking Method:

Oven

Pasticci Fatati

Difficulty:

Low

Ingredients for lavender biscuits

  • 100 g rice flour; 
  • a pinch of salt.
  • 0.3 g fresh lavender; 
  • 1 medium sized egg
  • 40 g icing sugar;
  • 69 g lactose-free butter;

Tools needed

  • Pastry bag; 
  • Kitchen planetary mixer.
fasi per preparare i biscottini alla lavanda - Lavender biscuits' steps

Preparation and cooking of lavender biscuits

Preheat the convection oven to 180 ° C or the static oven at 200 ° C.

Beat the lactose-free butter with icing sugar and lavender using a wire whisk, start to beat on low speed and then increase.

When you have finished whisking the butter and sugar, add half of the egg followed by half of the rice
flour and repeat with the remaining half of the egg and rice flour.

Stuff the pastry bag immediately with the mixture and pipe the biscuits onto the non-stick micro-perforated mat or the baking paper.

Put in the oven, lower the temperature to 160 ° C convection oven and 180 ° static oven, cook for 15 minutes.

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Crème brûlée non dairy and gluten free

Crème Brûlée non dairy and gluten free

Crème brûlée caramellando

Crème Brûlée non dairy and gluten free

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Crème Brûlée or burnt cream, originated in 1691, it is a dessert made from baked English cream, topped with a crunchy sheet of caramelised sugar.

Today I would like to suggest it in a non dairy and gluten free light version.

Greetings and Buon appetito.

Pasticci Fatati

Preparation time:

15 Minutes

Rest time:

30 Minutes

Pasticci Fatati

Cooking time:

40 Minutes

Pasticci Fatati

Portions:

4

Pasticci Fatati

Cooking method:

Oven

Pasticci Fatati

Difficulty:

Easy

Ingredients for the Crème Brûlée

  • 250 ml rice milk;
  • 75 g egg yolks;
  • Lemon zest as required to taste.
  • 45 g Sugar;
  • a pinch of vanilla powder.

Ingredients for the caramelised topping

  • 30 g brown sugar.

Strumenti necessari

  • Ramekins (4);
  • Pastry Torch.
  • Bowl;
  • Pot;
  • Whisk;
  • Roasting tin.
fasi per preparare la Crème brûlée

Prepare the Crème Brûlée

Warm the rice milk on a low/ medium flame, being careful not to bring it to boil.

Remove from the fheat and add the grated lemon zest.

In another bowl, mix the egg yolks with sugar and vanilla using a whisk, add the hot rice milk and mix until the sugar is completely dissolved.

Pour the mixture into the ramekins, the ideal ones are high 1.5 or 2 cm.

Cook the crème anglaise in a static oven in a bain-marie at 130 ° C for 40 – 50 minutes, arrange the ramekins in a roasting tin containing boiling water, that has the same level as the custard in the ramekins.

Check cooking: the crème anglaise is cooked if it wobbles slightly when you move the cocotte.

Allow the cream to cool, cover the cream with a uniform layer of sugar (about 1/4), turn on the bowl torch, caramelize and melt the sugar from the centre.

Proceed in the same manner for all the ramekins.

You will have to get a crust of about 1 mm thickness.

Serve while the caramel is still warm. 

Crème brûlée con due cucchiaini

Tips

You can prepare Crème brûlée the day before and store it in the fridge at + 4 ° C, and caramelise it when you want to eat it.

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Muffins

Muffins

Muffins

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When I think about a typical English dessert, I think about muffins, soft on the inside and crunchy on the outside.

Their preparation has only one rule, the dry and liquid mixtures have to be prepared separately and then mixed as a lumpy dough, which will become smooth in cooking. Apart from this theoretical description, I love them because they are sweet but not too much – they are just right.

Pasticci Fatati

Preparation Time:

15 Minutes

Rest Time:

Pasticci Fatati

Cooking time:

15-20 Minutes

Pasticci Fatati

Portions:

12 muffins

Pasticci Fatati

Cooking Method:

Oven

Pasticci Fatati

Difficulty:

Easy

Ingredients for the muffins

  • 500 g flour 00;
  • 250 g skimmed milk;
  • a pinch of salt.
  • 120 g Sugar;
  • 40 g extra virgin olive oil;
  • 3 teaspoons of baking powder

Tools

  • Muffin mould;
  • Paper cups;
  • Sieve;
  • Fork.
foto passo passo per realizzare i muffin classici

Prepare the muffins

Preheat the convection oven to 200° C.

Place the paper cups into the muffin mould.

Pour the dry ingredients into a bowl: sift two times the flour twice with the baking powder, add the sugar and a pinch of salt, mix and make a mound with a well in the centre.

In another bowl beat the egg with a fork, add the skimmed milk, oil and mix. Add the liquid mixture in the centre of the fountain, mix quickly with the fork until the mixture forms a lumpy dough.

Pour the mixture into the paper cups until they are ¾ full.

Cook for 15-20 minutes, or until they will be well leavened and golden on the surface.

Open the oven and leave to cool for 5 minutes, take them out.

muffin classico con forchettina e tovagliolo ricamato

Tips

If you don’t eat the muffins immediately, keep them in the freezer for two months, when you want to eat them, you will only need to put them in the microwave for 1 minute.

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