Muffins in an eggshell
Eggs don't just look great on the Easter table when they're brightly colored. They can also be quickly converted into muffin cups for a sweet finish to your Easter snack. The sweet batter is quick to prepare, and these delicious treats are ready in no time.
Accompanied by our makasol fruit tea blend "It's great that you exist," there really couldn't be anything better.
This is what you need:
- 260 g wheat flour (alternatively spelt flour)
- 2 teaspoons of baking powder
- 1/2 teaspoon baking soda
- 1 pinch of salt
- 120 grams of sugar white, brown or a mix
- 2 medium-sized eggs
- 100 ml oil (alternatively 130 g melted butter)
- 220 g yogurt or buttermilk - a mini muffin baking tin for placing the eggshells
And here's how it works:
- Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit). Combine all dry ingredients in a bowl: flour, baking powder, baking soda, salt, and sugar. In a second bowl, whisk together the wet ingredients: eggs, oil or melted butter, yogurt or buttermilk.
- Add the liquid ingredients to the dry ingredients. Mix everything together.
- Place the empty eggshells in the mini muffin tin. Spoon the batter into the empty eggshells.
- Bake the muffins for about 15-20 minutes until golden brown.
Alternatively, you can of course add grated lemon peel, blueberries, apple or chocolate pieces, baking cocoa or similar to your basic dough - there are no limits to your imagination :)
Good succeed!
Photo(s): Birgit Maier
