Ingredients: 2
eggs 120g of sugar 100ml sunflower seed oil
200 grams of flour
1 packet of pastry yeast
Just a pinch of salt
150 ml of milk
Flavour of choice (vanilla or lemon)
Procedure:
Smack the eggs:
Starts by cracking eggs in a big bowl. Whisk in sugar until you get a clear, bubbly and airy compound. This pass is essential, because the airy the dough, the more fluffy your muffins will be!
Add the liquid ingredients:
Slowly add the sunflower seed oil, mixing well to dilute it. Next, pour the milk little at a time, continuing to gently stir. The aim is to achieve a smooth and homogeneous compound.
Sift the dry ingredients:
In a separate bowl, sift the flour, yeast and a pinch of salt. Sifting flour helps to prevent lumps and ensures that the muffins are soft and light.
Combine dry and wet ingredients:
Add dry ingredients to damp compound 3-4 times. Gently mix each time to avoid coming apart the dough. It’s important not to overwork the dough, otherwise the muffins will turn out compact.
Add the flavor:
Now is the time to add your favorite aroma. Vanilla and lemon are two of the more classic options, but you can also go bold with some other essence. Add your chosen aroma and gently mix to distribute it evenly in the batter.
Prepare the oven and mold:
Preheat the oven to 180 ° C . Meanwhile, make a muffin mold with paper crackers. Pirottini will not only make muffins easy to knead, but they will also allow for uniform baking.
Filling up the fireworks:
Use a spoon to fill pirottini with the dough up to 2/3 of their height. It’s important not to over fill them, to leave room for levitation.
Cooking:
Bake muffins in preheated oven and bake for 15-20 minutes. V