Do you know where it is most pleasant to drink tea? Well, of course, in nature. After a long day in the village or in the country, it is so pleasant to distract from worries for some time, brew fragrant tea with freshly picked mint and currant leaves, and slowly, while enjoying a moment, have a cup of this magic drink. What complements good tea best? Well, of course, homemade cakes.
Today I will tell you a recipe for delicious muffins that are perfect for such a country tea party. You can bake them the day before and store them in an airtight container - then they will calmly wait until the next day and remain rich and fragrant.
Of course, our muffins are not simple - they are vanilla, with the addition of white chocolate, dried cherries and soft, sweet macadamia nuts. Absolutely everything will be delighted with such a variety of tastes and textures.
What else I love muffins for is the simplicity of preparation and their attractive appearance - bake them in beautiful paper tins and they will decorate any table and give a festive look to a completely everyday tea party.
Dried cherries can be replaced by dried cranberries, lingonberries, cherries - any red berry with sourness to your taste.
Nuts. In the original recipe, macadamia nut is used - these are rather large, round and soft nuts with a characteristic sweet taste. Since Australia is the historical homeland of macadamia, and the area of their distribution has not expanded much over time, in our country they are still quite expensive and rarely seen as a pleasure. I know that they can be found in large supermarkets, as well as in tents selling assorted nuts.
If you were not able to find them or you were confused by the price, then try replacing them with more budgetary cashew nuts - they are also soft and sweet, they will suit us.
I do not recommend replacing macadamia with walnuts - it is bitter (if you still decide, take half as much as indicated in the recipe) or hazelnuts and almonds - they are quite hard and will dissonant with muffins. Choose cashews or unsalted peanuts, these are probably the best options in terms of replacement.
Yogurt in the recipe is best used natural, the most common option - natural Activation without additives. If not, take any other yogurt with the most pleasant flavor and reduce the amount of sugar in the recipe by a third. But in such recipes I use homemade natural yogurt cooked in a slow cooker , the recipe of which is on our website.
- Total cooking time - 0 hours 50 minutes
- Active cooking time - 0 hours 15 minutes
- Cost - High Cost
- Calorie content per 100 g - 340 kcal
- Servings Per Container - 12 Servings
How to Make Vanilla Muffins with Walnuts, Dried Cherries and White Chocolate
- Nuts - 80 g macadamia, can be replaced with cashews or peanuts
- Wheat flour - 300 g
- Dough baking powder - 1 tsp.
- Sugar - 100 g
- Vanilla Sugar - 10 g
- White Chocolate - 100 g
- Cherry - 60 g dried
- Egg - 1 pc.
- Yoghurt - 100 g
- Milk - 125 ml
- Butter - 100 g
- Powdered Sugar - 1 tsp
Do you remember the main rule when making muffins? The main thing is that the wet ingredients, as little as possible in contact with the dry, only so the muffins will rise well in the oven, and their crumb will be airy, with large bubbles.
We begin the preparation of muffins by preparing all the necessary tools - that is, preheat the oven to 200 C and put paper cups in a baking dish. If you will not use cups, grease each mold with a small amount of butter.
Girls ... I anticipate that the most popular question for this recipe will be "where to get such molds," so I will answer it in advance - look for them at the ebay online auction. If you have questions, how to use it - write in the comments, I will try to answer.
Next, we deal with dry ingredients. We chop the nuts not too finely, leave 20 g for sprinkling.
We also chop white chocolate into pieces.
In a large bowl, mix white chocolate, nuts and dried cherries. A little cherry also set aside for decoration.
Add to them the sifted flour with baking powder, regular and vanilla sugar.
Mix well! Set the bowl aside and do the wet ingredients.
In a smaller bowl, mix yogurt, milk and egg.
Melt the butter on the stove or in the microwave. It’s very convenient to use a microwave for this - 30 seconds, and you're done.
Pour the melted butter into the egg-milk mixture, mix.
Now the second rule of Ideal Muffins is to pour liquid ingredients into dry ones, not vice versa, everything is serious here, watch out!
So, pour the egg and milk mixture into the flour, and mix quickly. Fast but intense! Shuffled, products combined? Then stop bothering, quickly pour the dough into molds. Forms can be filled almost to the top, because these are muffins, not cupcakes, they must rise high.
Quickly spilled, quickly sprinkled with laid nuts and dried cherries, quickly sent to an already preheated oven. I, with step-by-step filming, did not work out so fast, but still acceptable.
Cooking muffins 25 minutes. Readiness can be checked with a toothpick - pierce a cupcake with it, if the toothpick comes out dry, then it is baked.
We take our muffins from the oven and sprinkle with icing sugar while still hot. Bon appetit and delicious tea party!