Dear Dilf, let’s go back to the kitchen once again. How many times have you heard of muffins and salivation has started a thousand times, thinking of inconceivable delights of unattainable deliciousness?
Sure muffins are delicious, but what not everyone knows, they’re super easy to make.
The recipe is straightforward, simple, and also quite fast. You just need to cure the dough, let it oxygenate well, incorporating air, but not too much, do not overmix it! So be careful when the mixture is too liquid and you are blending it too quickly. Which happens more frequently if you use yogurt.
You have to add the flour a little at a time, to give it time to mix well.
The secret is this: patience. The virtue of the best Dilf in the kitchen, but also the hectic everyday life.
You will see that you will become an Iron Fist of muffins, they will catch fire in your mouth for so long that they are tasty.
The recipe we propose is for making muffins filled with jam, but you can fill them with whatever you like: hazelnut cream, cream, and berries, etc …
Ingredients and doses for making muffins filled with jam
- 300 grams of ricotta or cream cheese
- 80 grams of sugar
- 45 grams of untreated organic lemon peel
- 4 eggs
- 4 drops of vanilla extract
- 360 grams of flour
- 10 grams of dried yeast
- 4 grams of salt
- 6 grams of baking soda
- 100 grams of melted white chocolate or chocolate flakes, optional but they always work well
- piece of butter to grease mold or paper cups
- 100 grams of jam
How to make jam-filled muffins
If you can, use ricotta, which is certainly healthier and more natural. As always, it depends on what you have available.
A mixer in this case will come in very handy. Start kneading ricotta and sugar with a whisk.
Add the very finely grated lemon peel.
Now add the eggs, one at a time, without haste.
When you’ve added the eggs, it’s time for the vanilla, salt, baking powder, baking soda, lemon juice, and flour. A little at a time, I recommend, make it fall in the rain using a chinois.
If you want to add some ingredients such as chocolate or dried fruit, do it now or shut up until the next batch.
Ok, grease the muffin mold and pour the mixture. Do not fill it, leave 1/3 free so that they can rise. You can also use paper molds, of course.
Bake at 170 degrees for 25-30 minutes.
To understand if the muffins are cooked, skewer one with a toothpick, if it comes out dry they are cooked.
Remove the muffins from the oven and let them cool.
Now let’s move on to the filling. The jam must be gelatinous, but without lumps, pass it through a colander if it has chunks.
Put the jam in a pastry bag and make the sweet muffin injection. You don’t need a drip, just a splash of jam.
Serve the jam-filled muffins with pride – you did a great job!
Which wine goes well with jam-filled muffins?
A great sweet wine from Orvieto the Calcaia from the Barberani winery: sweet, but fresh, deep, and spicy. Pure magic in the glass. Also try it with more alcoholic and spirited wines such as sweet vermouth, port wine, Marsala, Madeira wine, Sherry, Brandy, Cognac, and Calvados.
If you want to combine a cocktail: White Russian.
If you prefer a distillate: Lagavulin 16 years.