Mini chef
Utensils
Apron
Bowl
Knife
Measuring cup
Mixer
Muffin tin
Oven mitts
Pan
Rubber spatula
Sieve
Tablespoon
Teaspoon
Timer
Whisk
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 .
Fruit compote
Quarter the strawberries, place in a pan along with the raspberries, sugar, lemon juice and water, mix. Cover and simmer for approx. 5 mins. until just soft, leave to cool. Drain the strawberries and raspberries in a sieve, retain the juice (approx. 50 ml). Pour the juice back into the pan and reduce to approx. 1½ tbsp. Set aside the fruit and the juice.
Muffin mixture
Place the butter in a bowl, add the sugar and salt, beat using the whisk on a mixer. Beat in the eggs one at a time, continue to beat until the mixture becomes lighter in colour. Combine the flour and baking powder, stir into the mixture. Mix in the reserved fruit. Place the paper cases in the muffin tin. Fill with the muffin mixture.
To bake
Approx. 25 mins. in the centre of an oven preheated to 180°C. Take the muffins out of the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.
Chocolate glaze
Finely chop the chocolate and place in a thin-sided bowl. Suspend the bowl over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth. Mix the chocolate with the reduced juice. Spread the glaze on top of the muffins using a spoon.
| Tip: | Use rhubarb instead of strawberries. |
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