John Myers
Buttermilk Muffins with Lime Cream,
The perfect buttermilk muffins with lime cream, recipe with a picture and simple step-by-step instructions.
- 1 Vanilla pod scraped out
- 1 Egg
- 120 g Sugar white
- 1 pinch Salt
- 60 ml Sunflower oil
- 275 ml Buttermilk
- 2 tsp Baking powder
- 0,5 tsp Baking soda
- 250 g Flour
For the cream:
- 1 Limes fresh
- 200 g White couverture
- 250 g Whipped cream
- Melt the couverture with the cream over the hot water bath. Add the juice of the lime and stir until the couverture is completely melted. Cover with foil and chill in the refrigerator.
- Beat the vanilla pulp and sugar with the pinch of salt and the egg until frothy. Slowly add the oil and stir in the butter milk.
- Mix baking powder, baking soda and flour and stir in to the mixture.
- Fill the muffin cases with the batter.
- Bake in a preheated oven at approx. 200 ° C and convection for approx. 22-24 minutes.
- Fill the cooled muffins with the cold, whipped cream, or put on a cap.
- Put on lime threads as decoration.
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