In each house there is almost a recipe for homemade muffins, all very similar and equally rich. From recipes, we have this new version of butter muffins, with a delicious flavor and very easy to do. We advise you to let the dough rest so that some spongy and tender butter muffins are left for days. If you are very fan of homemade muffins, we encourage you of butter. Prepare the ingredients and follow the step by step to know how to make butter muffins.
| 🚻 4 Diners | 🕘 1h 30m | 🍵 Breakfast | 🤯 Difness Low |
| Ingredients to make butter muffins: |
| 4 eggs 125 grams of sugar 125 grams of butter at room temperature 75 grams of sunflower oil 50 milliliters of milk 200 grams of wheat flour 1 tablespoon powder soup (baking powder) 1 pinch from salt 1 on Avinillado sugar (8 g) |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make butter muffins:
1. Casca The eggs in a bowl and add the sugar. Beat with some rods until they spoke, in this way the muffins with butter will be more spongy.
2. incorporates the softened butter and continues to beat until it integrates it well.
Trick: If you do not have the softened butter you can introduce it for a few seconds in the microwave.
3. Add sunflower oil and mix well. For the spongy butter muffins to be very important, it is very important to add all the possible air to the dough, and this is achieved by beating it well.
4. also pour the milk and integrate well. You can use cows milk, whole or half -nattered, or vegetable milk, such as rice milk, coconut milk or oat milk.
5. Mix the flour with the powder yeast and the pinch of salt. Remove the flour on the butter dough. Seed gently but leaving a smooth dough, without lumps and homogeneous.
6. Cover the mass of butter muffins with film paper and let it rest for 1 hour in the fridge.
7. Press the oven at 180 ºC. Prepare some molds for muffins with paper capsules. Take out the mass from the fridge and fill the muffins of muffins without getting up at all.
8. sprinkle the sugar avinillado by an enmpaca of each Magdalena. Bake with heat up and down without air, at 180 ºC, for 15 minutes or until golden brown.
9. Let butter muffins cool in a rack, the base is not moistened.
10. and are ready to consume. If you are not going to eat the muffins immediately, we recommend you keep them in a can with airtight closure to remain tender the next day. You can also freeze them wrapped in film paper. Dare to prepare the recipe for spongy butter muffins and tell us how they have been.
