Red fruit muffins by chef Yiannis Lucacos

60
6
chef chef sweet
INGREDIENTS
  • 200 gr. all-purpose flour
  • 3 gr. baking powder
  • 3 gr. baking soda
  • 3 gr. salt
  • 100 gr. OLYMPOS cow-milk butter, at room temperature
  • 90 gr. sugar
  • 40 gr. brown sugar with molasses
  • 50 gr. honey
  • 1 gr. vanilla extract
  • 40 gr. OLYMPOS milk of LIFE 3.7%
  • 20 gr. OLYMPOS strained yogurt 5%
  • 75 gr. eggs, at room temperature, whisked
  • 120 gr. raspberries, frozen
  • 120 gr. streusel, coarsely chopped
PRODUCT
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Zois milk full fat
Zois milk full fat
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Cow butter
Cow butter
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Strained yogurt 5% fat
Strained yogurt 5% fat
METHOD
  1. In a bowl put the flour, the baking powder, the baking soda, salt and mix using a spoon.
  2. In the mixer bowl, add the butter, two kinds of sugar, honey, vanilla and
    whisk at a medium to high speed, until they get fluffy, for approximately 5 minutes. Turn off the mixer, use a spatula to push  the ingredients that have remained in the sides of the bowl down, turn the mixer on again, at medium speed, gradually pour the milk, the yogurt  and keep on mixing, until they become homogenous.
  3. Add the eggs and, once homogenized, put the flour mixture in small additions, making sure that the previous addition gets completely incorporated before adding the next one.
  4. Stop the mixer and transfer the mixture into a pastry bag.
  5. In a metallic muffin pan, put 6 special pastry liners for muffins.
  6. Cut the tip of the bag and put 60 gr. from the mixture to the bottom of each liner, place a raspberry of 10 gr. on top, add another 60 gr. of the mixture and finish with 10 gr. of raspberries and 20 gr. of streusel.
  7. Bake in a preheat oven, fan-assisted, at 160°C for approximately 35 minutes.
  8. Check whether they are baked by insert a toothpick into the muffins and whether it comes out dry with very little moisture in it.
  9. Remove from the oven and let them cool at room temperature.
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