John Myers
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Small Cakes: Blueberry Muffins with Topping
The perfect small cakes: blueberry muffins with topping recipe with a picture and simple step-by-step instructions.
For the muffins
- 200 g Flour
- 1 tbsp Food starch
- 80 ml Oil
- 50 g Sugar
- 150 g White chocolate
- 2 Eggs
- 1 tsp Saffron baking powder
- 200 g Low fat yogurt
- 200 g Blueberries or currants or mixed
For the topping
- 300 g Cream cheese
- 100 g Low fat yogurt
- 2 tbsp Powdered sugar
- 1 tsp Matcha tea
- 2 tsp Instant gelatin
- Decoration
- For the muffins, dust the fruit with the cornstarch and shake well. This is especially important when using thawed fruit. Preheat the oven to 180 degrees and place a paper case in a muffin tin (for 12).
- Mix flour with baking powder, sugar and a pinch of salt. Mix the oil and yoghurt together thoroughly. Stir in eggs one at a time. Slowly stir in the flour. Finally fold in the fruits.
- Distribute the mixture in the paper cases. Bake for about 25 minutes. Let cool down.
- For the topping, mix the cream cheese with the yogurt and powdered sugar. Stir gelatin into 1 tablespoon of water and then fold thoroughly into the mixture. Let stir for about 15 minutes. Pour half into a piping bag and pour onto 6 muffins. Stir the matcha tea into the rest of the mixture, pour into a piping bag and sprinkle on the remaining muffins. Decorate as you wish and arrange on a cake stand.
- TIP 5: You can also use ready-made topping. I made everything with lactose-free products.
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