Red velvet muffins
To prepare the biscuit
- Extract the lemon juice.
- Pour a small amount of juice into the milk. The milk needs to become sour with the lemon so that it looks like buttermilk. set aside.
- In a bowl, whisk the oil, the sugar and the eggs until you get a uniform dough. Add the sieved cocoa and mix it again.
- Add a small amount of milk and stir.
- Slowly add the sieved flour, and after the rest of the milk stirring constantly.
- Then mix the vinegar with the bicarbonate in a bowl. Once it starts bubbling, add to the previous mixture.
- Add the vanilla extract and the red colouring, try to put the exact amount to get the necessary strength.
- Pour the dough into muffin moulds.
- Cook at 180 ºC for 25-30 minutes approximately, or until done.
- Let them cool before removing from the mould.
To make the filling
- Sieve the icing sugar and mix it in a bowl with the previously soften butter.
- Whisk as fast as you can for 5 minutes or until the mixture gets bigger.
- Add the cheese to the cream and whisk for 3 more minutes.
- Make a hole.
- Pour the cream cheese into the moulds
- Cover the hole with a piece of biscuit which has been previously removed.
- Sprinkle the icing sugar.
- Each muffin has a weight of 75 gr.
- In a modular oven, program 3/4/3, air intake opened.
Nutritional information (1 portion)
Fiber 0.78 g
Saturates 4.97 g
Monounsaturated fatty acids 4.15 g
Polyunsaturated fatty acids 4.92 g
Cholesterol 50.25 mg
Calcium 50.31 mg
Iron 0.56 mg
Zinc 0.46 mg
Vitamin A 80.01 ug
Vitamin C 0.49 g
Folic acid 10.18 ug
Salt (Sodium) 83.72 mg
Sugars 32.39 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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