Batter for muffins and other molds

Ingredients for 1 servings:

• 125 g flour
• 1 tsp baking powder, heaped
• 1 pinch of salt
• 100 g sugar
• 80 g margarine
• 1 egg(s), separated
• 125 ml milk
• ½ lemon(s), the juice, if needed
• Fat for the mold

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

enough for about 6 pieces

Separate the egg and beat the egg whites until stiff. Add the baking powder to the flour. Beat the margarine and sugar until fluffy, then stir in the egg yolks. Then, while stirring, add the flour mixture and milk alternately, along with a pinch of salt (and lemon juice if desired). Finally, gently stir in the beaten egg whites. Preheat the oven to 175°C (350°F). Pour the batter into the greased muffin tins and bake on the middle rack for 17-20 minutes (depending on your oven). The muffins should be golden brown; if necessary, use a wooden skewer to test them (if batter is still sticking to them, bake them a little longer). If you don’t like your muffins browned on top, place them in aluminum foil. After baking, let them cool for 5 minutes, then turn the tin(s) over and carefully tap the cakes out. Note: If you want to use wet fruit, please use more flour (about the same amount as the fruit). The batter is best when it has a creamy, easy-to-mix consistency—you might need to add a touch more baking powder. Tip: We like to spread icing over the little cakes (immediately after removing them from the oven; the cakes should still be warm). For each cake, stir in about 1 small tablespoon of powdered sugar, followed by a teaspoonful of lemon juice, until a creamy, firm consistency is achieved. You can also top with Smarties (kids love them!), sprinkles, or other sugary treats.