John Myers
Ingredients for 1 servings:
- 2 eggs
- 15 g vanilla sugar
- 1 pinch of salt
- 40 g powdered sugar
- 150 g vanilla yogurt
- 2 bananas
- 200 g flour
- 1 tsp baking powder
- 200 g whipped cream
- 1 pack of cream stiffener
- 15 g vanilla sugar
- 30 g powdered sugar
- 175 g cream cheese, e.g. Philadelphia
- 30 g cocoa powder
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes
18 pcs
For the muffins: Preheat the oven to 170°C fan/convection oven. Separate the eggs, place the egg yolks in a bowl, and beat with a pinch of salt, vanilla sugar, and powdered sugar. Mash the bananas with a fork and add them along with the yogurt. Mix the flour and baking powder, sift them into the egg yolk mixture, and stir in. Beat the egg whites with a pinch of salt until stiff peaks and fold in two portions. Pour the batter into silicone cups, muffin cups, or paper baking cases and bake for 25 minutes. Let cool on a wire rack. For the topping: Whip the cream until stiff peaks, then drizzle in the vanilla sugar and powdered sugar. Stir in the cream cheese and cocoa. Transfer to a piping bag and pipe onto the cooled muffins. Refrigerate the muffins. Only muffin cups need to be greased. Makes 18 muffins.
Facebook Comments