Mini chef
Utensils
Apron
Bowl
Lemon grater
Lemon squeezer
Mixer
Muffin tin
Oven mitts
Paring knife
Rubber spatula
Sieve
Tablespoon
Teaspoon
Timer
Whisk
small bowl
Cutting board
Kitchen scales
Muffin paper cases
Cooling rack
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Measuring cup
Empty the yoghurt into a small bowl, rinse out the yoghurt pot and dry thoroughly, use as a measuring cup.
Muffin mixture
Place the butter in a bowl, add the sugar, vanilla sugar, cinnamon, ground cloves and salt, mix in using the whisk on a mixer. Add the eggs and continue to whisk until the mixture becomes lighter in colour. Mix in the yoghurt with a whisk. Grate in the orange zest, halve the orange, squeeze out the juice, stir in 2 tbsp. Combine the flour and baking powder, mix into the batter.
To fill
Line a muffin tin with 10 paper cases. Fill with the muffin mixture.
To bake
Approx. 25 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin, leave to cool completely on a rack.
To decorate
Dust the muffins with icing sugar. Shape the marzipan carrots into noses, make a face on the muffins using chocolate buttons and icing for writing.
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