Saturday, December 11, 2010
Princess Donuts Muffins
1 cup flour (240 ml)
1/4 teaspoon salt
1 cup milk (240 ml) at room temperature
3 large eggs, 30 minutes at room temperature
2 tablespoons oil
½ teaspoon cinnamon
2 cups milk (480 ml)
¼ cup rice flour (60 ml)
¼ cup brown sugar (60 ml)
1 teaspoon vanilla extract
2 egg yolks
2 tablespoons butter (60 g)
Preheat oven to 425 F. Brush with oil muffin tray and put it in a warm oven.
In a bowl, mix flour, salt and cinnamon.
In another bowl, combine all other ingredients with a wire mixer or electric mixer.
Pour liquid ingredients over the flour and mix well.
Remove hot muffin tray from the oven and immediately pour the batter into the tray.
Putt the mold in the oven and bake for 18-22 minutes. Do not open oven!
Remove muffins and cool them completely.
To prepare the filling, mix rice flour and sugar with ¾ cup of milk. Boil the rest of the milk and when it boils add the flour mixture and stir constantly until it thickens. Remove it from heat and stir in the yolks with a wire mixer or blender. Then stir in the vanilla and butter. When the butter is completely melted, putt aside to cool completely.
To assemble muffins plunge your fingers into each muffin and lightly part the dough to increase the opening that is formed during baking. Spoon as much as you can cream into each muffin. Since these muffins can barely stand on the plate individually, I served them, in a muffin tray. Since I avoid sugar, I have only briefly dusted them with powdered sugar. If you do not eat white sugar, grind brown sugar in electric coffee grinder, you will be surprised how much sugar that will be light in color.
For 12 muffins
- For this recipe you need to have a metal muffin tray - silicone or flexible mold will not be good for the tray should be hot when pouring batter.
- Rice flour should be from white rice