Video: Muffin with Red Berry Hearts

Ingredients

  • 175 g red berries (raspberries, strawberries, etc)
  • 2 tbsp icing sugar (± 30 ml)
  • 50 g almonds
  • 150 g all-purpose flour
  • 1 tsp baking powder (± 5 ml)
  • 100 g sugar
  • 1 egg (medium sized)
  • 50 ml milk (semi-skimmed or whole)
  • 75 g butter, melted
  • 1 pinch of salt
  • 6 people

  • Preparation
    20'

  • Th 6-7 / 190°C
    20’

TO BE PREPARED AT LEAST 8H IN ADVANCE:

  1. Place the berries and the icing sugar in the Smooth Chopper, blend until smooth, then pour in the Freezer Mates Ice Cube Tray. Freeze for at least 8 hours. This will make 12 cubes: 6 for this recipe and 6 that can be stored in the Freezer Mates 450 ml for use at a later time.

PREPARING THE MUFFINS

  1. Preheat the oven to 190°C / Th 6-7 in fan assisted mode.
  2. Grate the almonds using the Fusion Master Grater: Coarse Cone.
  3. In the EZ Mix N Store 2L, place half of the grated almonds, flour, baking powder, sugar (except 1 tbsp that you set aside), the egg, milk, melted butter and salt. Then, using the Silicone Spatula, stir until you have a consistent mixture.
  4. Place the SBF Tupcake on a cold oven rack and divide the mixture equally into each cavity.
  5. Unmold the cubes: for easy unmolding, run hot water over the backside of the Ice Cube Tray for a few seconds.
  6. Push 1 cube into the middle of the dough in each cavity and sprinkle with the rest of grated almond and and the tbsp of sugar.
  7. Bake for 20 min. Allow to stand for 5 min. before gently unmolding.

Products used in this recipe

Ingredients

  • 175 g red berries (raspberries, strawberries, etc)
  • 2 tbsp icing sugar (± 30 ml)
  • 50 g almonds
  • 150 g all-purpose flour
  • 1 tsp baking powder (± 5 ml)
  • 100 g sugar
  • 1 egg (medium sized)
  • 50 ml milk (semi-skimmed or whole)
  • 75 g butter, melted
  • 1 pinch of salt