Yoghurt muffins

1. In the food processor (let it run all the time on medium speed), first stir the eggs, egg yolks and powdered sugar until frothy. Then mix in the butter and sugar alternately. If you don’t have a kitchen appliance in your household … you can use the tried and tested hand mixer. If you can – you can even do it with a normal wooden spoon – I can’t do it – my arms fail after a certain time.
2. continue 🙂 Mix flour and baking powder and sift. Add to the dough spoon by spoon. With the previous seven, I avoid checking for lump formation in advance. Add a spoonful of yoghurt every now and then and the milk at the very end. Maybe you pay attention here – that it is not too thin. However, if my dough recipe seems too thin to you personally – you can work with flour again accordingly.

tip

1. Finally, a well-known discounter had a great muffin tin with chopsticks in the middle. Sure I had to have it. I make ogt filled muffins and it is an advantage if this hole is given. Furthermore, after the first test run, with and without filling (chocolate pieces), I had the impression that the dough was baked more evenly overall. I think that this stick distributes the heat a bit more optimally. It works like a small heat spreader. But only noticed that in passing. In any case, I was very enthusiastic about the baking result.
2. Now continue with the muffins = either spray the desired shape with a separating spray (my personal choice) or brush with a little butter. Now fill the dough (I use my ice cream spoon) into the molds. Put the chocolate on (or skewer) and put it in the non-preheated oven for 40 minutes at 180 degrees O / U heat.
3. During this time I prepare the topping cream. To do this, melt the chocolate pallats (or couverture). I put them in a silicone cup and put it in a hot water bath. I stir with a handle spoon every now and then until the consistency I want is reached. Add a stitch of butter at the end and let it melt, making the whole thing nice and smooth.
4. If you want to have two colors like me (you can also make umpteen different ones) for the topping – then take the appropriate amount off and then color it. This topping does not need to be sprayed on but can be applied with a spoon.
5. After the muffins have been baked and cooled down well, just let your creative streak run free. Maybe you will also like my suggestion.

Finally, a tip for the Easter decoration!

1. Glass noodles in a pan with sugar which could e.g. to be colored with woodruff syrup (green) or sugar beet syrup (brown) heat briefly. Then used with or without color either lay flat on a plate or pressed into a bowl (made of stainless steel, ice-cold). So you have an edible Easter basket as a decoration.
2. This would be a nice greeting and gift from the kitchen for Easter. If I were to give it away, there would be a nice oyster tape around the muffin baking rim and then wrapped in foil. Personally, I think it would be a nice gift for visiting friends and relatives at Easter. Baking takes time and that’s the best thing you can give away – show you are worth the time to me!

Sweet greetings from “Grandma Spoon” aka Biggi ♥